Good Night Noodle 2.0

Good Night Noodle is officially open! What an exciting journey seeing Good Morning Cafe finally transformed to its Southeast Asian alter-ego. It's been many months since a sneak peak tasting in March and now everyone gets to experience Vietnamese food with a healthier twist. 

We've yet to make it up to Good Morning Cafe for breakfast but despite sharing the same space, its evening counterpart has a very intimate and inviting atmosphere, perfect for date night. The focus of Good Night Noodle is mainly on Vietnamese staples like pho noodle soup and summer rolls sprinkled with Thai favorites like pad thai and other Asian-inspired specials. While flavors are global, the ingredients echo Good Morning's mission to bring locally-sourced organic, fresh, and minimally processed ingredients to your plate. This includes farm-fresh veggies used in the summer rolls and grass-fed beef in the signature meatballs for your pho noodle soup. To boot, for each bowl of pho served, Good Night Noodle will give 25 cents toward the purchase of one pound of rice for the villagers of Poysomroung, their adopted community in Cambodia. Eat good, feel good, do good--it's that simple! 

Flavorwise, I've touched base on the pho before and Chef Linh has managed to improve on its flavor. We each got a bowl of the beef noodle pho. It's not the broth you're looking for at Kim's, Van's, or Saigon Spring but still has familiar flavor profiles. The aromatic soup has a natural beefy flavor with a clear, clean tasting broth that's elevated by the homemade meatballs.  The texture of the meatballs is unlike the ones you get elsewhere. I kind of missed the chewiness of the mass produced ones but the flavors made up for its Italian meatball-like texture. J missed the usual mix of sliced eye round and brisket but he most definitely approved this version. We both agreed that while not completely traditional, it's a welcomed version that's good and good for us. But if you need extra sodium kick like we did, ask for the premium Red Boat fish sauce. Pho is all about adding accoutrements to your liking including a dash of sriracha and Linh's homemade hoisin sauce,  which by the way tastes ten times better than the jarred stuff. 

Cantine le Relais 202 Poutine

Some dishes don't need all the bells and whistles; simple is best. Simple and found on the road side? Even better. You know how much we love poutine, especially Canadian poutine. So on a recent wedding trip to Plattsburgh we made a 20 minute detour to the Canadian countryside for a snack at a little cantine in Lacolle, just a few miles across the border. When asked by border patrol what we were doing in Canada, we got a little chuckle from the guard when we said it's because we craved good poutine. We weren't kidding!

We've had numerous American poutines--from The Montreal Poutine Truck out of Saratoga; Creo; City Beer Hall; Shirley's; Jonesville Cafe; to Capital City Gastropub--but none have truly lived up to its Canadian counterparts. We've even been to La Banquise in Montreal but there's just something about this particular roadside shack. For the longest time we didn't even know what it was called until I Google-mapped it. It's called Cantine le Relais 202. What a name right? But don't judge a book by its cover. La Cantine serves Canadian comfort food at its best and that translates to poutine with all the right elements.  These are fresh, crispy hand-cut fries fried to order and smothered with the perfect balance of salty, hot gravy to squeaky cheese curds that are barely melted. So what if the gravy tastes right from a powdered mix. To be able to share this classic dish from my childhood with my guy in the middle of nowhere was a special moment. The greasy goodness also helped with a slight hangover from a certain crazy, late-night bachelorette party the night before.

Our mini-trip was even sweeter when we stopped by the ice cream shop next door. They had a poutine ice cream sundaes! So the real thing is nothing like the ad but it's a pretty genius idea: vanilla soft-serve with rice crispy cubes, chocolate wafers, marshmallows, peanuts, and a caramel swirl. Needless to say, our double dose of Canadian poutine was the best wedding detour ever.

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. 

Hump Day Happy Hour!

The food truck scene in the Capital Region has grown quite a bit within the past few years with a loyal fan base. I remember when Slidin' Dirty was just starting on the scene. Now their avocado fries have taken them all the way to Live with Kelly and Michael and lines have gotten longer, making the wait even sweeter. Not too long ago, we had missed the Food Truck Showcase at the Saratoga Eagle's Club and were pretty bummed out.  Lo and behold the kickoff of the Food Truck Showcase of Upstate New York's Hump Day Happy Hour at Shmaltz Brewing Company last Wednesday. It was the first warm and beautiful day of the summer, perfect for enjoying a few cold brews alongside our favorite food trucks.  

Naturally, our first stop was for beer. We were at Shmaltz Brewing Co. after all. $10 will get you a flight of 5 beers plus a souvernir tasting glass, even when the food trucks aren't around. Armed with a cold one, we were ready to hit the food trucks. J's been waiting to hit Slidin' Dirty since last summer. Sadly avocado fries weren't on the menu but we gladly substituted for jalapeno beef cheddar egg rolls. It's a fun twist on a favorite appetizer and tastes even better with chipotle cream dipping sauce. The beer, in this case a hoppy rye lager (David's Slingshot), paired great with the salty, crispy, and greasy eggrolls. We also shared a duo of sliders: The Dirty Soprano (beef slider with fresh mozzarella, pesto, balsamic glaze, and fried tomato) and The Avocado Bleu (opting for a fried tomato veggie substitute with blue cheese, arugula, crispy onions, and horseradish cream). As always, these are little bites packed with flavor. It might seem like a lot of ingredients for a little bun but it all comes together so well.

Gus's Hot Dogs

We're not always out to seek the latest and greatest that the 518 has to offer. Not every bite has to be the newest trendy bite out there, although The Crisp Cannoli's crodo sure is tasty. Growing up in Montreal/The North Country, poutine and michigan hot dogs were regulars on the menus. It was our go to comfort foods but I never realized how regional food can be til I moved away.  

I was introduced to Brooks' BBQ and chicken spiedies during my summers in Cooperstown, spoiled by bagels and pizza in NYC, and was no stranger to deep-fried pizza rolls from my college days in Potsdam. As I migrated to Albany, disco fries appeared on my radar and although melted shredded cheese/cheese whiz will never compare to the poutine curds of my childhood, the gravy fries and cheese concoction has grown on me. Even mozzarella sticks taste better with raspberry sauce. Albany has its share of unique regional favorites too and it was only up until recently that I went out of my way to try mini hot dogs. 

We've passed Gus's Hot Dogs on numerous occasions but finally made an effort to stop by this iconic Capital Region institution. A weathered sign points to a little unassuming red shack. There's a line but it's fast-moving; it must be good if it's been around since 1954 right? We weren't exactly greeted by the friendliest counter service, but it had a soup nazi chef kind of charm. Surprisingly, there's more than just mini hot dogs so J and I threw in an order for a Greek burger (patty with meat sauce) along with a six pack of wieners with the works: smear of yellow mustard, meat sauce, and diced onions. Food here is cheap! At $0.65 per dog and $1.50 for a Greek burger, it's certainly a steal. The burger patty is thin but had a nice char, was seasoned well, and for the price it's something we would choose over McDonald's. The mini dogs came locally from Helmbold's and for its size had really good flavor and snap. If only red hots came in a mini version. 

It's obviously all about the meat sauce here. It's comparable in texture to the North Country's michigan meat sauce, both a finely ground beef mix, but here the sauce is heavily spiced. I found the sauce to be a bit too bitter but J didn't mind. The experience of eating this regional food at a beloved landmark overshadowed some inconsistencies. It was just fun to take part in the Capital Region's food culture. Time to tackle the rest of the Tour de Mini Hot Dogs. Which is your favorite mini hot dog joint? 

Poutine La Banquise

Squeaky cheese curds. Thick, salty gravy. Fresh, crispy fries. It's so magical when all these elements come together in harmony. During a recent trip up north, we found the mecca of all poutines at La Banquise in Montreal. We've always stuck to basic poutine at La Belle Province, a run-of-the-mill chain by my folks' place, but J and I decided to venture out on our own this time. After repeatedly seeing La Banquise featured on Cooking Channel's Unique Eats, it was time to stop salivating and experience this much hyped-about poutinerie. 

We were starving from a not-so-great wedding buffet and really needed a late night snack to cure some hangry grumps. Lucky for us La Banquise is open 24hrs a day. Now that's dedication to poutine. You know the food will be good when you have to wait in a long line. We opted for the takeout line for a shorter wait. La Banquise takes its poutine very seriously. Here you'll find 30 different kinds of poutine. You read that right. The Canadian delicacy ranges from a classic version to a Montreal favorite with smoked meat and even takes on Mexican flavors with guacamole and tomatoes. For us gluttons, "La Trois Viandes" was calling our names. 

Meet a mess of deliciousness in all its meaty glory. It's not pretty but man did it hit the spot. The ground beef had some crispy bits mixed in with bacon and the hot dogs were brilliantly cut to match the size of the french fries so every forkful had a bit of everything. This poutine had everything we wanted and more. The cheese curds squeaked so much it almost brought us to tears. We're always so disappointed whenever we come across a 518 poutine swimming in a thin gravy or melted curds. We've never gotten the whole trifecta with the exception of The Montreal Poutine Truck and Creo. The Canadians really have mastered the art of assembly. The gravy was just hot enough to coat the fries but not turn them into complete mush or melt the cheese. Even the fries tasted amazing, retaining some crisp despite the mound of toppings and gravy. How did we know it was the best poutine we ever had? The next day, we had it cold for breakfast and the flavors still held up. Looks like we'll be taking more road trips up north this summer. 

Bread and Honey

I've had my share of NYC bagels when I spent a semester in New York, and even a few Montreal bagels from home. Each has its own unique style and now I get to add Albany bagels to that list. What's an Albany bagel? Just stop by Bread and Honey on Madison Avenue and taste for yourself. Bagels here are made fresh on premise but it's not just about the bagels. It's a mecca for all your carb-related needs--from loaves of fresh bread to pretzels, scones and sandwiches, and on occasion bread pudding made with Bake For You cookies! But the bagels here are the stars of the bakery.

Get to Bread and Honey early though, favorites run out fast. Lucky for us late sleepers, a couple of Everything bagels were still waiting for us. You're going to want a schmear of bacon scallion or smoked salmon cream cheese to accompany these jewels. No need for toasting, they shine own their own especially if you can get one still warm from the oven . It's not as thick and dense as the New York bagels I've come across but still sizable. There is a nice toothy bite to this Albany bagel with an unbelievable crunchy, crusty exterior and chewy soft innard that isn't too fluffy or doughy. It also has a great balance of toppings for an everything bagel, including chunks of salt which I haven't found as prominent on other everything bagels, if any really. The bagels from the chains just don't hold a candle to the ones at Bread and Honey. Even the cream cheese tastes better. You can actually taste the smokiness from the bacon one and the there's plenty of briny salmon bits in the lox one. One of each cream cheese is the way to go.

You can also add a cup of homemade soup for a light lunch. We happen to come on a day when turkey barley was on the menu. It was a cold, grey day and a cup of soup was just what we needed. I've never come across this combo before but this stew-like soup was so comforting with chunks of carrots, potatoes, and ground turkey. I never cook with tarragon and am not familiar with its flavor but a touch of this herb added a different and welcomed dimension of flavor. All it was missing was a touch of salt and pepper. 

We also got a sample of sourdough bread too and knew we had to take a loaf home. It had a beautiful crust and lovely chew. We knew it would be great bread to make grilled cheeses for dinner. It's refreshing to see so much thought go into a well-made, simple product and you can taste the love and care. We've stopped by at least three times now. Albany is so lucky to have a new bakery like Bread and Honey. Cheers to more Albany bagels!