currently snacking on...

... Chinese Turkey on Christmas Day. We had a little Christmas Story moment at
Ala Shanghai with some delicious Peking duck, cut to order. It wasn't smiling at us though.

Here Today, Gone Tomorrow

2014 was another tasty year. Sadly, a handful of our favorite eateries won't be making it past the New Year, some have already shuttered their doors and others closing its storefront soon.

Here's a recap of some 2014 bites that we'll miss dearly:

Good Night Noodle: This short-lived alter ego of Good Morning Cafe offered the Capital Region a unique take on Vietnamese food. For the first time in my life, pho went organic, healthy, and locally sourced. It was a welcomed alternative to our rotation and we'll miss its concept. (Closed November 2014; Good Morning Cafe still open for delicious breakfast!)

Shwe Mandalay:  Even more short-lived was this quaint Burmese joint. Global flavors like this type of cuisine is what I crave. It wasn't mainstream but packed so much flavor. This particular soup, moh hnn kahr, was pungeant and aromatic and just so different. What I'll miss the most is the fried, salted fish. (Closed October 2014)

Crisan: I'm kicking myself for not stopping here more often. Desserts were pieces of edible art with the kind of unique flavor combinations right up my alley. Summers won't be the same without the $2 scoop of gelato in flavors like honey bergamot and lavender. (Storefront closing Jan. 1; open for custom orders.)

The Crisp Cannoli: We said ciao to the only place that made cronuts aka crodos. The Dunkin Donuts monstrosity doesn't count. Sadly they were all sold out of the croissant doughnut hybrid but we indulged in one last sweet bite of hot, fresh-out-of-the-fryer crodoli--a cannoli croissant concoction filled with cannoli cream. (Storefront closing December 24; wholesale and mobile catering to continue.)

Tavern Noodle: Honorable mention goes to this pop-up ramen shop. The flavors didn't quite live up to our expectations (we've been spoiled by Pai Men Miyake) but kudos to Lucas Confectionary for bringing a taste of ramen to the area, even for a couple of nights.

currently snacking on...

...ginger brownies from Bread and Honey.
It's a taste of the holidays all in one delicious bite. 

Parish Public House

Let's preface this post with the fact that neither J nor I have had the chance to visit Louisiana nor New Orleans but what we can attest to is some tasty bites from Parish Public House. This Louisiana Eatery & Drinkery is off the beaten path from the busy Downtown Albany scene but worthwhile for a taste of the bayou. You'll find many Cajun specialities including an array of comforting classics like gumbo, alligator bites, and the beloved Louisiana staple--po boys fully loaded and chockfull of tasty fillings. Sadly my only other encounter with a po boy was a forgettable one many moons ago from The Bayou Cafe so I was excited to try it at Parish.

For a full Cajun experience, we chose a whole crawfish sandwich and fell in love at first bite. The nuggets of crawfish were artfully fried to a golden crispy perfection; not too greasy while retaining a great crunch throughout each bite. It was a fantastic contrast of flavors and textures as each bite delivered crispy crawfish sandwiched between a toasted, fluffy baguette lightly dressed with creamy mayo and fresh shreds of lettuce and slices of tomatoes. Last I heard, Bread and Honey were supplying Parish Public House with homemade po boy bread and if that's still the case (it is! confirmed via Twitter), it was the perfect vehicle for the quality ingredients being used. The bread had a light tender interior to it while toasting brought out a crackly crispy crust much like banh mi bread. 

We started off with boudain balls and the fry job behind these bites were signs of good things to come, as evident from the po boys. These sausage and rice balls are fried with a cracker crust adding a different texture than the arancinis rice balls from our visit to Marisa's. I didn't expect the sausage to have the texture akin to for lack of better description, canned tuna, but as different as it was, the flavors were good. I suppose it could have used more rice too as it was a tad dry. A tangy Cajun whole grain mustard and a few dashes of Tabasco added just the right amount of zing. 

For good measure we added the Catfish Acadiana dish to round out our Cajun experience. The same fry job was well executed with the catfish. Whoever is behind the fryer knows his or her way around it. Our only suggestions is a heavier hand with some salt. Here, the catfish was smothered with shrimp etouffee, a rich seafood stew/gravy. The etouffee was buttery and stick to your ribs thick from the roux. It could have used a bit more seasoning, but as with other dishes, some hot sauce did the trick. I could see this pairing better over rice but the star of this dish was the collard greens. Stewed with chunks of smoked ham hocks, this Southern staple was not only some much needed added veggies to our fried feast but overall a memorable bite.

A meal of fried things wasn't exactly a healthy choice but it certainly was a very comforting one that pairs very well with a tall pint of beer. We left with full, happy bellies especially after a slice of Cheesecake Machismo. Hopefully we'll be seeing beignets on the dessert menu in the near future (hint, hint). One of these days we'll get to New Orleans but until then, we'll get our fill at Parish Public House.

A String of Disappointments

We've been in a restaurant rut lately, mainly because we've had a string of disappointing meals. We try to be optimistic when it comes to new dining ventures but some meals just don't live up to their expectations. So what's been on our list of duds lately?

Shirley's Restaurant: The poutine saga continues. The curd flavor was there and so were the crispy hand-cut fries but the sloppy mess of a neon orange gloop of sodium-laden gravy just didn't cut it. We even tried ordering the cheese on the side to test its squeakiness but alas it was a melted mess which I suspect is from reheating a frozen batch of cheese. At least the Montreal smoked meat was spot on.

Burger 21: The first time wasn't half bad. The beef version was juicy and flavorful and ok for a fast food chain. I'd almost pick it over Five Guys. The second time I thought I'd be adventurous and try the Ahi Tuna burger which I immediately regretted at first bite. Sushi-grade? I don't think so. The poor fish was fried to oblivion, leaving nothing but a flavorless soggy greasy patty of panko slathered with a cloyingly sweet caramel soy sauce and stuck on a cold buttered bun. I'm sticking strictly to sashimi from now on.

Pho Yum: With a name like that I expect a pretty good bowl of pho. Alas, it was not yummy. The broth was ok although a tad too sweet for my taste but not all the elements melded together. The noodles were too soft and the meatballs had a super rubbery consistency. We finally even found tripe but it had a very sour, off-putting taste. Phail.  

Smashburger: Why not try another burger chain. The Local burger--NY Cheddar, garlic grilled onions, spinach, tomato, and peppercorn garlic aioli--sounded promising but really there was nothing to rave about. Too many ingredients and a lackluster beef patty. We'll just stick to the generic greasy Five Guys.

City Bar Line and Grill: Don't promise me crispy, crackly pork belly and present me with this sad excuse of a fatty mess slathered with chef's tangy chipotle chili sauce. We didn't bother taking snapshots of our entrees because it was that bad. My pecan-crusted chicken sandwich was burnt and leathery and J's Bullet burger overcooked and flavorless. This was probably the most disappointing, expensive meal in awhile lacking execution and finesse on all levels. 

Maybe after this streak, we'll come across some better bites. 

currently snacking on...

... Harissa and Thai Sweet Chili wings.
An off the cuff flavor combo creation that is #@$! delicious. Give it a try.

Marisa's Place

We had our first bite of Marisa's Place pizza at All Over Albany's 2014 Tournament of Pizza semi-finals. The 2012 Tournament of Pizza winner didn't move onto the finals but there was something about the classic margherita pizza that both John and I really enjoyed. We decided to stop by the shop itself for a taste of our own.

The shop is located in an unassuming strip mall in Guilderland. We saw more take-out orders than diners but decided to stay at the few tabletops for a full pizza experience. The menu is a mix of standard favorites but also Italian classics that piqued our interest including greens and beans but we were particularly eyeing the arancinis. Deep fried cheesy balls? Yes please. These were indulgent crispy bites of creamy arborio rice with ground meat and melty mix of mozzarella and romano. A side of sweet and tangy marinara complemented the flavors and textures very well. It's definitely a new favorite comfort food. Arancinis also come in a seafood version with salmon, shrimp, and green peas which is next on the to eat list. 

We came for the margherita pizza, also known as the Marisa, but our love of prosciutto gravitated us toward the Rusticana pie with asparagus, roasted red peppers, fresh garlic and basil, mozzarella, and normally portabello mushrooms but because J is anti-mushrooms, ours was fungus free. Both pizzas had an amazingly thin and crispy crust. Despite all the ingredients, the pies held together very well with a flavorful balanced pairing of ingredients. The sauce was right up my alley; bright and sweet and lightly applied. The classic fresh tomatoes (albeit off season and not as ripe), basil, and mozzarella on the Marisa was very reminiscent of Pasquale's, from what I could remember, and remains a top favorite pizza combo.

The difference between a hot and fresh and delivered pie is night and day. I can see how the mozzarella might not have traveled well to TOP and got a bit tough with cooling. Because when served fresh, a cheesy slice pulls away beautifully with that stringy and melty stretch that we all love. Our particular neighborhood here in Albany is a pizza dead zone so t's nice to know a great pizza shop isn't too far away. Thanks to AOA for introducing us to one of our new favorite pizzas. 

Comfort Kitchen

C'mon. Give me some of your tots. These crispy, golden nuggets of deep fried potato bits can be found at Comfort Kitchen in Saratoga Springs. But these aren't just any ordinary tater tots; they're house-made and worth every delicious greasy bite. The interior is moist and fluffy while the outside has the perfect crunch. Talk about comfort eats. Ask for a side of "Awesome Sauce"--a creamy slightly spicy mystery dip--to complete the tater tot experience. Good luck sharing.

Comfort Kitchen prides itself in using local and seasonal produce, house made ingredients, and sources from local farms. This means quality meats like this slow-roasted pork with house-smoked ham and house-made pickles for a delectable Cuban sandwich. It wasn't exactly an authentic Cuban with Gruyere cheese, but it was a mighty tasty pork sandwich. The bread was pressed perfectly creating a crispy and compact vehicle for all the filling. 

Avocados aren't local but how can you turn down fried avocado?! My favorite local food truck staple are transformed by Comfort Kitchen into these veggie tacos. It's chockfull of textures and flavors--the creaminess of sweet roasted butternut squash, black bean salsa, and of course avocados are mixed with the crunch of the fried breadcrumbs, crisp peppery radish, fresh lettuce, and corn tortillas (albeit a bit stale). A squeeze of lime and the zesty chipotle mayo added that extra zip of flavor. If fried things and pork products are your vices, rest assured, Comfort Kitchen can make your dreams come true. We're eyeing the pork belly tacos and pulled pork mac 'n cheese next. 

currently snacking on...

..more like currently sipping on...

a warm cup of mulled "wine" from Short and Stout—black and blue tea
(mix of various berries and hibiscus) with cinnamon, star anise,
cardamom and slices of oranges.

Perfect for this fall weather. 

Texas de Brazil

Eversince the demise of Carmen's Brazilian Grill, we've been hankering for churrasco-style BBQ. J and I have even contemplated having swords of meat at our wedding, no lie. We've since taken another approach on catering for our upcoming nuptials but the lure of all-you-can-eat meat was ignited again with the opening of Texas de Brazil.

Yes it's a chain, and yes it's in Crossgates Mall but the experience was surprisingly pleasant. It's unique and there's nothing like it around here. At $42.99 per person, it's more of a special occasion treat for us but it's AYCE meat plus side salads and appetizers. Stop by before 7pm and treat yourself to a $5 Happy Hour Caipirinha. Say it with me---ky-pee-ree-nyah. It's a deliciously addicting and refreshing cocktail made with lime and Brazilian cachaca, a sugar cane spirit. 

You can easily make a meal out of the salad bar but all you can eat is about balance right? You'll find a full spread of sides and salads: various charcuterie, marinated artichokes, olives, cheeses, and vegetables and even poached salmon and spicy crab sushi rolls. Why sushi? I have no idea.

currently snacking on...

...FUSSYlittleBLOG's Fifth's Annual Tour de Cider Donut.

(From L to R): A warm welcome from Schuyler Bakery, Cider Belly,

Schuyler Bakery, Bella Napoli, Yonder Farms, and Kristy's Barn.

Drumroll....the Best Cider Donut title goes to: http://bit.ly/1yV3mVl

Full photos: http://bit.ly/10ib4we 

Van's Vietnamese

If you recently caught Anthony Bourdain's Parts Unknown escapades to Vietnam, you would've been introduced to Central Vietnam and a beloved special soup called bun bo hue. While pho has taken a cult-like following in the States, few have been introduced to its spicy and underrated counterpart. Bourdain even dubs it as "the greatest soup in the world." Looking back, I wish my surly sixteen year old self would have appreciated my family trip to the Hue region of Vietnam. Bourdain really put into perspective how unique and tasty the food from my culture and heritage is. The tiny plastic stools of street side cafes and honking of motorcycles as they pass by is now a distant memory but the flavors of my childhood lingers. As I grow older, I cherish those memories more and more as my mom and her cooking is 200 miles away. One soup that screams comfort food to me is bun bo hue, a spicy Vietnamese Beef Noodle Soup. Of course mom makes a killer version but on a recent redemption trip to Van's Vietnamese for pho, I discovered my beloved soup on the menu.

Yes, you too can experience bun bo hue in Albany. It's not just any ole spicy soup, but rather a very rich and complex one. For reasons I don't know, bun bo literally translates to beef noodle soup but the stock highlights more of the pork flavor. It's made with a mix of pig's feet and ham hock slowly simmered with beef shank and flank steak, a touch of fermented shrimp paste, and scented with aromatic lemongrass.  Don't worry, as pungent and funky as shrimp paste can smell, it mellows out in the broth and lends another layer of flavor that sets this soup apart from pho. See that little pot on the left? It's a delightful medley of chiles, lemongrass, more shrimp paste, garlic, and spices. You're gonna want to add a few spoonfuls until the broth is bright and glowing red. 

You won't find exotic bits like blood cake here but for an authentic taste you will find pig's feet with slices of cha lua pork bologna and stewed meats. Like pho, you can add accoutrements to your liking. Instead of banana blossoms, you'll find shredded cabbage alongside fresh herbs and a wedge of lime. Personalize as you wish and get in there and slurp away this spicy noodle soup. Your soul will find so much satisfaction as you sweat away whatever toxins are in your body. 

As for the beef pho? It kind of takes a back seat to the bun bo hue noodle soup but has drastically improved in flavor since our last visit. We finally did the Capital Region pho rounds and even stopped by Pho Yum for comparison after much stubbornness. Now that Kim's Vietnamese is gone, Van's has stepped up in rank as the one of the better pho soups in the area. But what you're really going to want to order is the bun bo hue. 

currently snacking on...

...the Isphan Macaron from TC Paris Bakery aka the best macaron I've ever tasted in my life—giant raspberry macaron filled with rose water and lychee flavored white chocolate ganache and fresh raspberries. It's heavenly! 

Ravenous Creperie

A taste of France in Saratoga? We are obsessed with TC Paris and its delicate and magical confections so why not complete the French experience and balance the sugar out with some crepes and frites from Ravenous Creperie. Crepes come in savory and sweet options, so we got one of each.  

Chicken Bechamel: This savory version is stuffed with sauteed chicken and broccoli with a creamy bechamel sauce. The crepe batter was nice and thin but the filling lacked seasoning and was disappointingly bland.

Crepe Rhubarbe: Sweet crepes are Ravenous' forte. The filling is the right balance of sweet and tart with fresh strawberries, apples, and rhubarb and just the right amount of sugar. A dollop of whipped cream rounded out the dish and was the perfect topping for an added decadence. 

Pomme Frites: We missed the boat on poutine but weren't disappointed by an order of fries. These handcut frites were stellar and delightfully golden and crispy. An order comes with your pick of dipping dipping sauces from pesto mayo to sriracha ketchup. Most of the sauces we wanted to try had ran out but the horseradish mayo we ended up with was a good creamy accompaniment. With these sturdy fries, we had high hopes for the poutine. 

Poutine: Finally on a return visit, we got to try the poutine. I could tell the owner had a French Canadian accent and was hoping that from one Canadian ex-pat to another that flavors from my childhood would come through. Sadly, this did not live up to our expectations. The gravy had good flavor but was thin and lacking. As for the cheese curds, they did not squeak and weren't the flavor we were looking for.  For what it's worth, the fries were still good. Our search for good States-side poutine continues. Squeak squeak. 

currently snacking on...

....homemade sweet potato doughnuts with some added ginger for a bit of zing! 

Recipe from Story of My Life Blog. 

Nibble Inc.

It was love at first bite when we discovered potato doughnuts at The Holy Donut in Portland. So when we heard Troy's Nibble Inc. was inspired by Maine's unique take on a beloved staple, we were super excited. Our expectations were pretty high especially after being greeted by this massive sign of adventurous flavors.  

Doughnuts are made to order, which means fresh fillings and glazes, so prepare for long wait lines. Love that Nibble Inc. incorporates local ingredients and partners into its products, including Rare Form Brewery, Brown's, and Sweet Sue's. 

The lemon fruit tarts at Sweet Sue's are stellar. In doughnut form, the Local Lemon curd filling had the same sweet and tart flavor that we love but the consistency of the filling was a bit runny, most likely because we got a fresh-out-of-the-fryer doughnut.

In addition to classic flavors, you'll find playful ones like maple bacon and cocktail-inspired ones like the Upstate Sour made with whiskey glaze, lemon-lime icing, and blackberry cassis filling. As much as we wanted to love the booze-inspired glazes, the filling far outshined its counterpart.

There's no doubt that tasty, high quality ingredients are being used but sadly the star of the show kind of fell flat. The potato doughnuts we've had in Portland were moist and crumbly but these were so heavy, dense, and tough. We came in during a pretty high volume morning so I wonder whether the doughnuts spent too much time in the fryer, or perhaps the recipe needs a bit more tweaking; it's only been two weeks since Nibble has opened its doors.

The one doughnut J and I both agreed was the best out of the four we got was the dark chocolate sea salt. This one had the soft(er) crumb that we were looking for. Plus the chocolate flavor really came through, especially with the touch of saltiness and honey glaze.

The flavors are there and with a bit more room for improvement, I can see us coming here more often. It's the kind of shop that's right up our alley so we've got high hopes for Nibble Inc. in the coming months. The Capital Region needs more places that think out of the (doughnut) box. 

Pass The Thyme Cafe

Where did summer go? It's hard to believe that fall flavors are in full swing. The Capital Region is blessed with an abundance of pick-your-own orchards with a variety of apples and even better, cider doughnuts and fresh-pressed cider. One of our favorite orchards is Samascott Orchards in Kinderhook, NY. Now that  autumn apples are calling our names, a hearty brunch is a must before doing some picking. We've driven by Pass The Thyme Cafe numerous times on our way down for PYO summer blueberries and just recently stopped by for a fantastic meal. You'll find this sweet charming spot less than a mile down the road from Samascott Orchards serving a classic variety of breakfast fare and lunch items. 

Omelette of the Day: J went with the special of the day, an omelette with spinach, avocado, tomatoes, bacon and cheddar with a smashed potato cake, toast, and fresh fruit. For $10, this was a huge breakfast! Eggs were fluffy and generously filled with fresh vegetables. The most interesting element of this feast was the potato cake, a unique hybrid of creamy mashed potatoes sprinkled with scallions  and encrusted with a thin, golden crunchy layer of cheese on the bottom. The cheddary tuille of sorts was one of the best, memorable bites. 

We also shared a side of hash. I was perplexed by the dish of thinly sliced potatoes but somehow it worked. It wasn't potato chip thin but had just enough toothy bite yet satisfying crisp. 

currently snacking on...

...Papdi Chaat from Parivar Spices. A forkful of delightful contrasting textures and symphony of flavors—salty, sweet, spicy, crunchy, savory. Made with chunks of fried crackers, chickpeas, fresh red onions and cilantro, topped with a creamy cucumber mint sauce, sprinkle of chili, and crispy sev noodles. It's like the best plate of Indian nachos. 

2014 Downtown Albany Food Fight: MeatBall Edition

The Downtown Albany BID hosted a Meatball Food Fight competition featuring 15 local restaurants. Each establishment had their own spin on a meatball. Some bites were great, some were atrocious but overall a fun outing. Here's a rundown of our picks vs. the judge's picks. 

The Hollow Bar + Kitchen (Best in Show; Best Vegetarian; Most Unique): The best bite of the afternoon goes to a non-meat entry. As major carnivores, this mozzarella stuffed veggie quinoa ball surprised us. It was the most flavorful and well-executed dish of the afternoon. The quinoa ball had a crisp exterior and the shavings of nutty asiago, tangy and garlicky marinara, and swirl of olive oil complemented the "meatball" very well. It was also the only vegetarian entry but the most flavorful and one of few "meatballs" we'd go back for second helpings of. 

Jack's Oyster House (Best in Show 2nd): It it weren't for the quinoa ball, this chicken and veal parmigiana meatball would be a top pick. Not only was it deep fried to crispy perfection but oozing with stuffed mozzarella. Topped with a generous spoonful of pomodoro sauce and parmesan, it was a great twist on a traditional meatball. Jack's Oyster House was overall People's Choice winner.

Taiwan Noodle

Until the Capital Region gets its own ramen joint, we'll settle for Taiwan Noodle. It's not the chew we're still dreaming about from our ramen trip to Portland's Pai Men Miyake but a bowl here is cheap, filling, and definitely better than the instant ramen packet sitting in your cupboard. At $6.95 it's a steal for this stewed pork belly bowl with bok choy and soy egg. The broth is light and clean, without being too heavy. It's not heavily spiced or as complex as a pho or ramen broth but a spoonful of this stuff is welcomed with the cooler weather rolling in.

For a different take on a noodle dish, try the spicy noodle bowl with meat. Think of it as the Taiwanese version of spaghetti bolognese. It was a little on the bland side this time but there's something about the textural contrast between the bean sprouts, noodles, and sweet and spicy meat sauce all mixed together that's enjoyable. Don't forget the small bowl of broth that comes on the side. I have no idea if you're suppose to slurp alongside or add to your noodles but a few spoonfuls of this oniony broth in between bites broke up some of the heat. 

Taiwan Noodle has a number of sharable small plates too. You'll find typical dim sum items like soup dumplings and scallion pancakes but I convinced J to try the pig ear. You gotta love weird textures to like this. My love of this stuff comes from my childhood memories of my mom making homemade headcheese with pig ears. Served cold, it's fatty, gelatinous, and slightly crunchy from the cartilage but packed with flavor from being stewed in five spice seasonings. If pig ear isn't your thing, there's also pork stomach and stewed pig feet. Don't be afraid of these cuts; they're some of the most delicious bites! 

Nine Pin Cider and Sides

The summer season flew by and we missed our chance to check out "Cider and Sliders" at Nine Pin Cider Works with Slidin' Dirty. Lucky for us it has reincarnated to "Cider and Sides" for the fall season featuring more local food trucks and expanded to every Thursday, Friday, Saturday in September and October starting at 4pm. 

Food truck rotations have so far included Slidin' Dirty, The Hungry Traveler, Capital Q Smokehouse and introducing the latest addition to the Capital Region food scene, Sweet Mama Mia. We love the chance to try something new!

We were skeptical of limited menu choices but one bite of this delicious pastrami sandwich turned us to converts. Thinly sliced cuts of smoky, well-seasoned meat was generously piled between two soft slices of rye topped with sauerkraut. Each bite was so flavorful and reminiscent of my beloved Montreal smoked meat. Fries were well-seasoned but could've used some more fry time. The pastrami far outshined the sides.

A flight of Nine Pin was the perfect pairing as we enjoyed our outdoor happy hour on the colorful loading dock. We've stopped by the tasting room a few times now and love the rotating variety but we always come back to our favorite, the Signature. It's dry and crisp without being cloyingly sweet and the refreshing apple flavor comes through very well. Blueberry apple cider comes in a second favorite. We're looking forward to tasting upcoming small batch flavors especially with apple season in full force! Not to mention more food truck eats! Keep up with the latest Cider and Slides news on Facebook.