Banh Mi at Saigon Pearl

No need to travel to Montreal when the craving hits. You can finally find a banh mi in Albany with the right kind of bread. Saigon Pearl on Madison Ave. delivers a light and crisp French baguette that shatters upon first bite. The bread has drastically changed since their opening day offering and finally highlights the most important element of a banh mi. You won't find the classic fillings of cha lua bologna or liver pate, but the bbq beef and meatball versions are equally as satisfying, bringing together savory, sweet, and fresh flavors. Plus at $5.00 a sandwich, it's a steal and a much tastier alternative to that generic five dollar foot long. Add a durian milkshake if you're brave enough and you've got yourself a pretty good Vietnamese meal. 

A Tale of Two Albany Ramen Bowls

The Capital Region is slowly catching on the ramen trend. There was the one-time Tavern Noodle pop-up, a couple of mediocre bowls from Mr Fuji Sushi and Samurai, and a soon-to-open ramen shop in the former Miss Albany/Scortino's space. In less than two days, we encountered two more ramen bowls on the local scene.

Brunch just got tastier thanks to the Breakfast Ramen Bowl at New World Bistro Bar. Savory soups just don't get enough attention as a breakfast item. To me, soups like pho and rice porridge are considered breakfast items so the idea of a ramen for breakfast wasn't too foreign. NWBB presents a veggie version with shiitake mushrooms, snap peas, carrots, bean sprouts and sweet peppers. I tend to hold back on veggie dishes, thinking they won't be as flavorful but I was wrong with this one. The broth was very well-developed and rich in flavor thanks to the shiitakes and added layer of umami from fermented black beans. A slight kick of heat kept your palate awake. The magic was in the perfectly cooked al dente noodles. The only tragedy was the lack of runny yolk in my poached eggs. I also found myself missing some meaty flavors but a side of peppered bacon did the trick. 

Sushi Tei has long been our #1 spot for sushi in the Capital Region. Along the way we've found gems like roasted yellowtail collar and udon noodle soup. Now we can add ramen to our list of favorites but so far it's only offered on Tuesdays.  Succulent slices of pork belly adorn a bowl of creamy golden meaty broth glistening with just the right amount of fat globules. A few shakes of chili oil, sesame seeds, and togarashi adds some zip. The dish was suppose to come with fermented menma bamboo shoots but the substitute of wood ear mushrooms worked just as well adding another dimension of texture. Interesting enough, the ramen noodles at Sushi Tei were thin and straight while the ones at NWBB were wavy. For some reason or another, I prefer the wavy kind and its chewiness. The egg here was also a misstep, hardboiled rather than poached. A slice of nori also would have been welcomed but the flavor of the broth more than made up for it. It'll be tough choosing between sushi and ramen, or just do yourself a favor and order both.

It's a tale of two different ramen bowls but it's nice to see Albany embracing a dish that deserves a spotlight. 

The Beer Belly

With a name like The Beer Belly, you wouldn't expect this type of joint to serve such addictive food but it does! J and I would probably come here on a daily basis if we still lived around the corner.The atmosphere is a perfect mix for the both of us; not too pretentious or hipster yet comfortable and approachable. 

The Beer Belly has been curating an evolving list of excellent craft beers and a menu that is fun and thoughtfully prepared with simple and delicious ingredients. By now, you might as well call us regulars. We've tried nearly everything on the menu and while not all bites are perfect, there's been some memorable ones that are worth coming back for:

$1 Oysters: It's become a Sunday ritual for us pairing these freshly shucked beauties with a pick-your-own flight of delectable beers. You can also stop by on weekdays from 11am to 5pm for this daily deal.

Bresaola Bites: These artfully wrapped purses of thinly sliced cured meats are generously filled with a creamy chive goat cheese. It's a symphony of flavors between the tanginess of the cheese and salty bites of the air-dried beef. The basil pesto adds another dimension of flavor, bringing a fragrant accent that pairs wonderfully.  

Sadudee Thai Food

Don't judge a book by its cover. You've probably driven on 787 and seen the bright, colorful lights of Sadudee and pondered Thai food in Watervliet? It's an unlikely location for such bold flavors but curiosity drew us in for an overdue visit. Under The Copper Tree has long been a fan of Sadudee Thai Food and recommended the "pasta" dishes. Wait, what? There's Thai food in Watervliet and now we're telling you to get the pasta dishes? Don't knock it 'til you try it! 

Khao Soi: Deviating from my usual go to pad thai and drunken noodles, I opted for this coconut curry dish described as a popular Northern Thai noodle dish. Made with linguine pasta, the same Italian-American version from your supermarket, it's a headscratcher of an ingredient that surprisingly works very well. I'm assuming it's a substitute for the typical Asian egg noodles but here the al dente texture of the pasta holds up to the mildly spiced curry broth. A squeeze of lime brightens up the fragrant flavors, balancing the aromatics with the creaminess of the coconut. The added topping of crispy noodles not only added a wow factor to presentation but a satisfying element of textural contrast akin to extra wonton strips in your hot and sour soup.

Basil Noodles: Another stellar linguine dish was the basil noodles chockull of seafood and vegetables. The sauce here was slightly spicier than the khao soi but just as enjoyable. J's not as fond of Thai food as I am but this dish won him over. I personally love drunken noodle for its basil flavor but this might very well rival pad khee mao.

Duck Salad: The only disappointment was perhaps this salad. It had a lot of promise with enticing ingredients like crispy duck, tart apples, cashews (substituted with peanuts in this case), chili, and red onions. Unfortunately the tamarind vinaigrette was so pungent and salty that it overwhelmed the entire dish. A finer balance of lime juice and fish sauce and this appetizer would have been a hit. 

For what it's worth, Sadudee is not shy with bold and authentic flavors and it might very well give its Albany counterparts a run for its money. Next time you're in Watervliet, don't just come for Gus's mini hot dogs but stop by for a delicious taste of Thailand in one of the most unassuming locations.

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. 

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. 

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.

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. 

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. 

Saigon Pearl

As the weather cools down, there's nothing more satisfying than a hot bowl of pho. A few weeks ago, we were dead set on satisfying a craving at Kim's but to our surprise, it was closed for renovations. One week later we saw an Instagram from Bread and Honey that they were testing banh mi bread for a restaurant called Saigon Pearl located at the very same location as the former Kim's Vietnamese. Timing was perfect this weekend as my parents were in town and Saigon Pearl was officially opened for business. 

The newly renovated space was a scene out of Restaurant Impossible, with modern furnishings and a vibrant glass water fountain upon entry. We weren't quite sure whether it was an upgrade for Kim's until we tasted the pho broth. Each Vietnamese chef has their own unique recipe and much to our dismay, the broth was not the same. Leave it to my mom to find out that it was indeed under new ownership. Seasonings and spices were weak and the soup lacked the distinctive flavors of classic pho. While there were generous cuts of eye round, brisket, and meatballs, the soup was missing that rich, beefy flavor we always look for. Granted it was only day two of a brand-new restaurant, we're chalking it up to grand opening kinks.

Even though my parents just brought down Montreal banh mi sandwiches for us, we were too curious to pass up on the $5 Saigon Pearl banh mi. As a grand opening special, sandwiches were two for $5 and we went with choices of Vietnamese meatballs and bbq pork. I suspected that the bread was not quite Bread and Honey's as it was too short for a banh mi, not crusty like the usual loaves, and the crumb too soft. It's no Montreal banh mi but the filling was spot on. Both were very flavorful and the meatball in tomato sauce (xiu mai) was a welcomed banh mi option around here. We have high hopes for bun thit nuong noodle bowls with these kinds of flavors. As for banh mi, while it's not the bread we were hoping for, it's a good enough option for Albany. At least the pork banh mi still had familiar flavors with a schmear of pate with crunchy pickled veggies. A little toasting could go a long way if they're sticking to this bread but perhaps the perfect bread is still in the works. 

Whether it was a complimentary grand opening treat or not, I liked the basket of fried shrimp chips (banh phong tom) a la chips and salsa at Mexican joints that came before our entrees. We also got complimentary fried egg rolls and these were on par in flavor to my mom's and were quite tasty. Although we're sad to see Kim's go, it's nice to see another Vietnamese option in the Capital Region. I think Albany is ready for real Vietnamese flavors without muting authentic flavors. Here's to hoping the restaurant makes some adjustments.

+ Returning Bites: Banh Mi at Saigon Pearl
+ Returning BItes: Hu Tieu Kho Noodles

Shwe Mandalay

I love the opportunity to explore new flavors, especially when it's right here in Albany. Not too long ago we joined Albany Jane for a Burmese feast at Shwe Mandalay. What exactly is Burmese food? It's a unique blend of flavors with Indian and Chinese influence with its own distinct flavors. I've never encountered such unfamiliar but delicious tastes. It's definitely a new cuisine that I wanted to introduce my parents to on a return visit.

Bu Tee Kyaw: This Burmese squash dish is fried in a light and crispy batter and served with a tangy tamarind dipping sauce. It's a great contrast of textures reminiscent of zucchini fries and one of my favorites dishes. 

Southern Shan Sausage: A beef and pork sausage stuffed with sticky rice and vermicelli. Another return favorite, these were fun bites to share. The chewy, soft texture caught me off guard at first but the more I ate, the more I liked it. 

Moh Hinn Khar: Simply described as Burmese Favorite soup, it was enough to pique our interest. It's a savory and pungent (in a good way!) rice noodle fish soup with a mix of aromatic herbs, lemongrass, garlic, ginger and additions of hard boiled eggs and most uniquely fried chickpea fritters. Like most other dishes, the textural contrasts between the crispy fried bits with the rich broth was a delicious combo. Sadly this soup is only available Monday thru Wednesday only. 

Food Truck Showcase #2

We were pretty excited to check out the first Food Truck Showcase and lucky for us it's been a series of them all summer-long with variations of our beloved mobiles eateries. Our second trip to the showcase at Shmaltz Brewing Company was anchored by our favorites Slidin Dirty and Eat Good Food with appearances by The Hungry Traveler and The Crisp Cannoli.

We started out with a Dirty Double of Avocado Bleu (blue cheese, arugula, avocado, crisp onions, and horseradish cream) and the Old Faithful (cheddar, tomato, pickles, arugula, tomato, ketchup, and red onions) from Slidin Dirty. Can't go wrong with these little sliders; always packed with bold flavors. 

New to the food truck scene is The Hungry Traveler. They specialize in American classics like hot dogs, burgers, and sandwiches made with a fresh and exciting take like the tarragon chicken salad and gorgonzola burger with chipotle onions. I was most psyched about the Michigan chili dog and one bite took me back to my other roots in the North Country. Dare I say this Capital Region version could very well rival Plattsburgh's. J couldn't stop raving about his cheesesteak and how flavorful and well-seasoned the meat was. His only wish was to swap out the American cheese for provolone or cheese whiz. 

Even though we often indulge in too much, leave it to Eat Good Food to give us a fresh, healthy, and tasty side of greens to go with our buffalo chicken and angus beef tacos. Loved the sweet, summery bite of peaches in our salad! 

As stuffed as we were, we couldn't leave without dessert! We're no strangers to The Crisp Cannoli since discovering the crodos at the storefront and were excited to encounter the food truck. Sadly the croissant doughnuts were sold out by the time we hit it up and settled for an eclair. Put chocolate anything in front of J and he's a happy camper. 

We were treated to one very last bite from Eat Good Food with a sample of their brownie ice cream sandwich. I don't even like walnuts but I'd happily eat more if it was jammed packed in this brownie. It's a chewy brownie with plenty of chocolate flavor and the perfect vehicle for everyone's favorite summer treat. 

Lucky for us, we've got at least two more "Hump Day Happy Hour" Food Truck Showcase dates to look forward to including one this week! Stop by Shmaltz Brewing Company for a few bites and flight of brews on Wednesday, August 20 and Wednesday, August 27 from 5pm to 8pm and share with us your favorites!

currently snacking on...

... cappuccino apple cider donuts from Cider Belly Doughnuts. Truth be told we also snacked on plain, cinnamon sugar, glazed, chocolate, and maple ones but our favorite so far are these coffee-flavored ones. They're light and fluffy with a crispy exterior with us enough sweetness from the glaze. They've especially tasty if you're lucky enough to get a few warm and fresh ones. 

currently snacking on...

... HoppyPop Local NYS Craft-Beer Infused Caramel Popcorn from Kernel Cravings.
Sweet, salty, and crunchy with a subtle hoppy, bitter flavor.
Found at the Empire State Plaza Farmer's Market and eating by the handful!

Parivar Spices & Food

Since our visit to La Mexicana Grocery, I'm convinced that the best eats come from the back of a grocery store. For the longest time we drove by Parivar Spices without a blink until Albany Jane's post inspired us to stop by for a snack, aka chaat as it's known in India. Our first go around was a bit intimidating between being greeted by quite an extensive menu and confusion navigating the counter service system. We came in expecting your standard Indian menu with your tikka masalas and tandooris but were surprised by the array of chaats, dosa crepes, and vegetarian only options.

Some items aren't as descriptive so you just have to dive in. The man behind the counter quickly sensed that this was our first time and happily explained that we order at the counter in exchange for a number and wait for our food; come back to the food counter after you're done eating, give back your ticket number, and take the receipt to the front cashier. He also happily talked us into a trio of samosas and pani puri was something I've been wanting to try for awhile after Sweet Sue's mentioned adding them as a brunch special.

Pani puri is like India's version of nachos. It took some time stalking my neighbors to learn

how to tackle this snack. This diy version comes with a handful of hollow, puffed crispy shells called puri that you crack the top off of and stuff with spoonfuls of a spiced chickpea and potato mixture, red onion, tomato chutney, and splash with chilled mint water and tamarind sauce. Stuff the whole thing in your mouth before it gets soggy and it's an explosion of flavors and textures all in one bite.

There are two kinds of samosas--a stuffed fried pastry version and the ones we got were wrapped in a thin, crispy wrapper, similar to my mom's homemade spring rolls. An order of five triangles come out piping hot and the shell shatters as you bite into one. It's stuffed with a deliciously spiced potato filling and a dip of tamarind sauce adds a sweet note while the cucumber yogurt raita cools it down. These were wonderful little bites too.

We're mostly carnivores and were impressed how filling and delicious vegetarian options could be. We came back for a dinner and were equally impressed. A full meal will get you two subzis aka your choice of veggie entrees, a lentil soup, rice, samosa, and paratha flat bread plus dessert. The dosa rice crepes is also an item you're going to want to savor. This giant crepe is crispy, light, and slightly sour and just as fun to eat as you rip and dip in a duo of spicy chili sauce and ginger coconut chutney. Wash it all down with a mango lassi drink or pista falooda (a pistachio flavored milk drink with nuts and sweet noodles) and you'll be happily stuffed to the gills til your next visit. 

Tango Restaurant Bar & Grill

More often than not, J and I are blessed with a multitude of bad and weird dining experiences. In fact, our relationship started with bad service at a restaurant and we've been cursed ever since. You can't blame us for being so skeptical when it comes to checking out a new joint. Lately we've had a streak of mediocre food and service but the most bizzare has got to be hands down at Tango Restaurant Bar & Grill. 

Most places you're welcomed by a smiling hostess or at least a "Please wait to be seated sign". At Tango, you have to navigate a large empty hallway, go down a dark grungy set of stairs, past a set of empty booths, and make your way to the bar lurking around like a creeper until the bartender sees you. This in itself would have made us turnaround except I had already purchased a Groupon thinking I could save a few bucks. Perhaps the food would make up for its quirky "charm". The fact that they served Uruguayan food piqued my interest enough to drag J along, and a certain newspaper review seemed hopeful. We're certainly learning that not all experiences are created equal.

Friday Night Cookouts at The Cheese Traveler

There's no shame in admitting that we ate at The Cheese Traveler twice this week. Not only did we stop for grilled cheese sandwiches but the prospects of a Friday Night Cookout was too tempting to pass. Even during a torrential downpour on the kickoff night. Upon our arrival, despite being greeted by sunny skies and the smokey smell of a hot grill ready to go, grey clouds quickly turned into raindrops but that didn't stop the shop from grilling, even in the rain. 

With all the ingredients for delicious grilled cheeses at hand, The Cheese Traveler had no problem transforming them into the makings of a pretty unique summer cookout menu. That means quality products like fresh, never frozen Tilldale Farm ground beef burgers served on Bonfiglio & Bread rolls, with farm-fresh produce of your choice. But it wouldn't be The Cheese Traveler without optional toppings like Shelburn Cheddar or Colton-Basset Stilton and even kimchi from Mingle next door and French pate. But with lamb bacon as another option, how could we say no?! This lamb bacon changed my outlook on lamb. I was always turned off by its gaminess, but these fatty morsels are just life-changing especially in a grilled cheese or on a burger. The gaminess of the lamb bacon adds a unique layer of flavor to the burger. I chose to have my burger with just bacon and found it needed just a touch of salt. But J got the lamb bacon with havarti and the cheese really does make a difference in complementing the bacon and adding what was missing from my burger. Nonetheless, both of our burgers were plenty juicy and cooked to a perfect medium rare on a charcoal grill. We can't tell you how much we admire the charcoal grill; it just adds so much more flavor.