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!

Short and Sweet: Chocolate Chunk Cookies at Sweet Sue's

I have an insatiable sweet tooth so I want to write about, if not the best, then certainly the most awesome cookie I've ever eaten. 

It came from Sweet Sue's, a small and beautiful little cafe in downtown Troy.  I believe R has filled everyone in on the great food there, so I'm going to devote a paragraph to describing this fantastic little cookie.

These little guys are just fun to look at and imagine in your mouth.  They're a lovely golden brown and stacked with massive chunks of all different sorts of chocolate just piled up in the center.  Looking at it, you are struck by how many lovely shades of brown there can be in one bite.  That first bite doesn't disappoint; the cookie is soft,  buttery, chewy, and the pile of chocolate turns to to a delicious gob of slush in your mouth.  It is so beyond normal cookies, I would love to know what kind of chocolates she uses, but I'm afraid it would spoil the magic.

Anyway, thanks for the amazing cookie Sue. 

Council Rock Brewery

Everyone has a weakness.  A certain place that, no matter what, they can't think a bad thing about.  I'm afraid the Council Rock Brewery in Cooperstown is falling fast into that status to me.  No matter how long it's been, no matter what mood I'm in or even my opinions about how the food and beer could be improved, I have never left there unhappy.  I think it says something that we have made the 1.5 hour trip multiple times primarily to stop there.

There's a refreshing honesty to the food and beer there.  In an age where the push is to culinary innovation and gastrology, it seems like simple done well doesn't get the attention it deserves.  Though the menu is pretty simple it is also executed very well with large portion sizes and surprisingly flavorful sides. You'll find standards like BBQ Pulled Pork simmered in their Brown Ale and Pastrami on marbled rye. But you'll also find some unique twists like Grilled Spicy Andouille Sausage with Gorgonzola Ranch Coleslaw. 

Our favorite are the garlic pesto fries.  Small shoestring fries cooked crispy but not overdone, tossed in an amazing pesto and sprinkled liberally with slices of garlic and served with chipotle aioli.  As much as we enjoy the rest, these fries are the reason we can't take a daytrip to Cooperstown without stopping at Council Rock.

So much for the food, but the reason you go to a brewery is for the beer, right?  Once more Council Rock's product stands proudly alongside any in the area.  I've found that a lot of larger microbreweries seem to stick to an identity to the exclusion of producing a great drink:  Shipyard uses a lot of English hops, Ommegang aggressively spices their drinks, etc.  Council Rock's identity, if it has one, tastes like balance.  The malt and hops are strong enough to be distinctive without drowning each other out, resulting in a surprising complexity for such relatively simple, honest brews.  The Friends and Neighbors Pale Ale is my favorite of the bunch, but even the ones I don't like are all an interesting take on their style.

In spite of its small size and unassuming look, Council Rock is one of my favorite upstate spots for food and beer.  With old-timers' day and the induction ceremony coming up, if you're on your way down to Cooperstown I would absolutely recommend a stop.  After all, baseball is much better with good food and beer.

Sweet Sue's

The brunch fairies have smiled down upon us again. A trip to Sweet Sue's was a bit of a redemption trip for J and I. We once stopped by for a cupcake and macarons but the texture of the treats were a bit off. Every place has an off day, we get it. But the more I looked on Facebook, the more I was tempted by the playful menu and brunch combos. I convinced J to check out brunch at Sweet Sue's in Troy and we couldn't have been more blown away. 

Sweet Sue's plays around with lots of global flavors, even Vietnamese pho and banh xeo from what I've seen. The day's soup of the day was a Thai Tom Kha and we had to start our meals with a taste. It was a light red curry broth that wasn't the usual blow your head off spicy . For once I didn't miss the heat and enjoyed the balance of sweet and sour flavors. It wasn't too heavy on the coconut milk either and fragrant aromas of lemongrass balanced the sweetness well. It was the perfect soup to start off a beautiful spring day meal.

Get there early because brunch specials run out fast. I had my eye on the arepas from an earlier Facebook post but since they ran out, I opted for a breakfast sandwich with homefries. It wasn't just an ordinary breakfast sandwich. This one was made with Heritage Farms hickory smoked bacon, scrambled eggs, brie, and a schmear of fig jam on an Our Daily Bread croissant.

I loved the salty and sweet combo; the fig jam paired very well with the creaminess of brie and of course everything is better with bacon, especially thick-cut quality bacon. I also love when places opt for the peppery bite of arugula instead of lettuce on their sandwiches. The side of homefries were perfectly crispy but needed a bit more seasoning; just ask for ketchup and sriracha and you'll be all set. Sandwich aside, I was actually just as impressed with the side salad of arugula and house-grown organic sprouts. The greens were brightly dressed with a light vinaigrette and something so simple tasted so fresh and delicious. Locally-sourced and quality, fresh ingredients really do make a difference.
J was just as impressed with his Sooie Sandwich: Heritage Farm pork confit with slaw, pickled onions, and horseradish cream on ciabatta. The pork confit was packed with flavor but not greasy at all. The meat was heavy on cumin which was unexpected but in a good way. The slaw added a good, fresh crunch and horseradish added a good kick. J wolfed down this sandwich in no time. 

Of course a trip to Sweet Sue's wouldn't be complete without a cupcake or two, plus one more for the road. We chose a duo of Lemon Chai and Triple Chocolate cupcakes. This tasted much better than our first time around. Although the frosting was still hard from the fridge case, we didn't mind it all since it was so flavorful. It's a very buttery frosting, richer than your typical cupcake. It's butter alright. The cake part was fluffy and J couldn't get enough of the pudding filling in the chai cupcake. Plus it was so refreshing to see and taste real lemon zest in the cake. As for the chocolate cupcake, definitely plenty of chocolate flavor. What a sweet ending to an awesome brunch. It pays to have a leap of faith and give a place another go. 

Short and Stout Tea Company

We've always been major coffee drinkers but per doctor's orders, J's been directed to cut back on the caffeine. His drink of choice lately has been tea and while we know some teas have less caffeine than others, we just don't know enough about it. Enter Short and Stout Tea Company. This new, quaint and bright shop is located right behind Cafe Calabria and has walls of blended teas to choose from. Overwhelmed? No problem, the owners are happy to help and offer suggestions. 

Being the supportive fiance that I am, I jumped on the low to no caffeine bandwagon with J. Come to find out, white teas have the least amount of caffeine while rooibos and fruit tisanes have no caffeine at all. We were in a fruity mood and were sold at first sniff of Black and Blue--a blend of berries (blackberry, blackcurrant, blueberry, strawberry, raspberry, elderberry), candied papaya, and hibiscus. Sweet smells of berries reminded us of the upcoming warmer weather and we couldn't say no to an iced version to kick start the spring season. It's refreshingly tart; no sweetener needed! Short and Stout takes brewing time very seriously. While you're waiting for your tea to brew, feel free to relax by the couches or browse the walls of samples. There are various blends to explore and smelling the delectable mixes is half the fun of exploring this space.

In addition to various blends of teas and preparations including bubble tea, the real treats reside in the display case. We also happen to have a massive sweet tooth and couldn't say no to homemade tea-infused confections, including the wonders of the brookie--an oolong-infused half cookie, half brownie hybrid. If you choose to stay in the shop, they'll warm it up for you and you'll fall in love with the combo of melted chocolate chips and chewy brownie. We couldn't really pick up on any oolong tea flavor but the chocolate flavor is where it's at. J was already asking for another brookie to go as we battled for the last bite. You won't be disappointed by the tea-infused cookies either. We got a matcha green tea cookie and normally I don't like shortbread cookies, but this one was buttery and the crumble didn't fall apart at first bite. It was also packed with matcha flavor and the frosting was the icing on the cake cookie. You'll find other flavors like earl grey and masala chai-infused scones and cookies. I'm particularly looking forward to returning for the earl grey cookie. 

What's unique about Short and Stout are the Thai-inspired savory pastries. You'll find baked versions of curry puffs and vegetarian spring rolls. The puff pastries are baked to golden perfection. Flaky and buttery, they are filled with unique flavors like yellow chicken curry and chicken curry with peanut sauce. The spices are prominent but the heat is mild and there's a touch of sweetness too. Additions of vegetables round out the filling. It's your favorite Thai curry in one little bite. 

You'll also find other Asian-inspired bites like crab rangoon. Short and Stout's version is not your typical deep-fried, greasy cream cheese takeout. These too are baked and lightly filled with surimi crab. I couldn't detect any cream cheese. If there was any, it was very light and a different take on this Chinese appetizer. Our favorite part was the sweet chili dipping sauce. It's not just Asian flavors, you'll also find Greek-inspired flavors of spinach and feta in phyllo among others. It's an international case of sweet and savory flavors. Short and Stout is more than a place for a spot of tea. Come by an get a little bit of everything, that's what we did! 

Creo Restaurant

Do our eyes deceive us? Banh mi AND poutine under one roof? The two dishes we live and die for were both on the lunch menu at Creo Restaurant. It's like they were meant just for us. I was always intimidated by Creo, thinking it was too stuffy to be part of our dining scene.  We frequent Mr. Fuji Sushi and The Meat House on a regular basis but for for some reason or another, we always bypassed Creo at Stuvesant Plaza. Setting our prejudices aside, we set off for to try a new experience. The menu had our names written all over it; how could we pass up on two of our favorite meals?

Our search for poutine in the Capital Region has led us to various interpretations, from The City Beer Hall to Capital City Gastropub, with little success in replicating the flavors and squeakiness of this French Canadian delicacy. They both deserve honorable mentions for use of quality ingredients but the magic is in a certain cheese curd and execution of the dish. It's hard to impress this Canadian-Vietnamese. Thus far, the only place that has been able to perfect the ratio of unmelted cheese curd to crispy fries and gravy has been The Montreal Poutine food truck. The cheese curd I look for has a particular flavor and texture that local cheddar curds here just don't have. Oddly enough, Montreal Poutine truck aside, the only other cheese curd with the exact flavor profile can be found frozen in Trader Joe's version of poutine but the fries and gravy that come with it are atrocious. It's difficult to describe what I'm looking for exactly in terms of flavor but it's almost a cross between mozzarella and cheddar and the texture and squeak of halloumi. So how does Creo's poutine fare? 

Olde English Pub Brunch

Brunch for us has been a streak of disappointments lately. It was only natural to be skeptical of a new experience. Bombers isn't known for any culinary feats unless you count bbq tofu fries. But brunch at its sister restaurant, The Olde English Pub, more than surprised us. J has been looking forward to trying The Albany Distilling Co.'s barrel-aged rum since our tour back in December. We saw a Facebook post for a drink special at OE and had to stop by. We're big fans of Crabbie's ginger beer so a Dark 'n Stormy was right up our alley. It did not disappoint. J picked up on some smoky notes but we both loved how smooth the rum was and it really is a perfect pairing with spicy ginger beer. 

We're late risers so lucky for us brunch hours are from 11am to 3pm. The menu is small but covers your basic sweet and savory classics and some unique twists like a sweet potato and black bean breakfast burrito and Banana Bread Ale whipped cream on french toast. But how could we pass on something like the Breakfast Burger. You all know how much we love The Hollow Burger, so naturally we had high expectations for OE's version made with chuck and short rib meat, avocado, and fried egg. Even though the burger came out more toward the medium side rather than rare, the meat still tasted delicious. The burger was well- seasoned and the creaminess from the avocado and richness from the runny egg yolk made everything come together. They even seasoned the egg! Even the shoe string fries were delicious; perfectly crispy and salted. If it weren't for the The Hollow Burger's habanero ketchup, we'd say this burger is a pretty good contender for our top 518 favorites. 

As for me, the specials board was calling my name. My go to brunch item is usually eggs benedict but housemade pastrami hash with hollandaise sauce with an over easy egg sounded just as good. It was a combination of my favorite benedict elements with another breakfast favorite. The potatoes had a nice crisp and the hollandaise was tangy and creamy, just the way it's suppose to be. I can't tell you how much I appreciate a well-seasoned dish. The pastrami was remeniscent of Montreal smoked meat and while a bit tough, had great flavor. Plus I finally got toast that wasn't stale nor heavily buttered! What a bonus that it was rye toast too, one of my favorites. 

The brunch fairies have finally smiled down upon us. The Olde English Pub is more than the little house with beer in it. We've got to get down here more often. 

Reel Seafood Co.

Our one and only visit to Reel Seafood Co. was more than three years ago. Our meals weren't terrible; they were just forgettable. Ever since J mastered the art of shucking oysters, our outings for seafood has been limited to trips to fin-your fishmonger for our own stay-at-home feasts. But with recent news of renovations, new chef and owner, and renewed efforts to source sustainable seafood and local seasonal ingredients, we were willing to jump back on board Reel Seafood Co. We don't typically go out on Friday nights but it was a chance for us to observe a busy dinner service. 

Although it felt a bit like being inside an alien spaceship, neon glow aside, the "new" Reel Seafood Co. certainly looks sleek and modern with updated furniture, a wall of aquariums, and bright blue lighting.  We were excited to try the "new and improved" menu. We're more than capable of prepping our own raw bar and escargots has been on J's culinary bucket list for awhile now, so in we dove with snails as an appetizer. This was our first time trying escargots and we didn't quite know what to expect. What we got were underseasoned, butter-soaked bites. The little rounds of puff pastry didn't add much flavor or texture, and I didn't really care for them. A few shakes of salt helped a bit but the herbed-butter was overwhelming. As for the escargots, J liked them more than I did. They were a bit too earthy-flavored for my taste but the texture wasn't as bad as I was expecting; it's almost like eating a chewy mussel or clam. I would try escargots again but prepared differently. 

Good Night Noodle Preview

Pho with Chicken Meatball

This isn't the pho noodle soup I grew up with but I'm more than ok with it. It's all pho a good cause. Get it?! Forgive the pho pun. More on the soup. By day it's Good Morning Cafe, and by night owner Nancy Holzman and chef/business partner Linh Sullins are working to flip the same space into Good Night Noodle. Both under one roof, the businesses share a common objective: to bring good, healthy food using locally-sourced, seasonal ingredients with a give-back philosophy. You can read more about their mission and story at Indiegogo. 

Organic, grassfed, and gluten-free are not part of my Vietnamese vocabulary but it does translate into a delicious bowl of guilt-free pho soup. I found a kindred spirit in Linh as we chatted about our Vietnamese backgrounds and how she came about developing her recipe. With Good Morning Cafe's philosophy in mind, Linh wanted to echo those local and sustainable ingredients in her Vietnamese dishes while providing a healthier alternative. That means no MSG, no bouillon, and no fish sauce in the cooking process (gasp! more on that later). During a recent blogger preview, we were served bowls of chicken pho with samples of beef broth and veggie broth. 

Mingle's Kimchi Fries

It all started with a single tweet:

I saw a picture of kimchi fries and that's all I want to try now. Can a 518 eatery make that happen ASAP?!

— Chopsticks Optional (@chopsticksopt) February 28, 2014

Then our fairy godmothers at All Over Albany, derryX, and Mingle Albany stepped in 
and made our culinary dreams come true: 

@chopsticksopt @Tomstoll Heh. We're going to write about this and see if the culinary fates can make it happen like the apple cider cronut.

— All Over Albany (@alloveralbany) February 28, 2014

The end result is a unique cultural mashup whose introduction to the Capital Region has long been overdue. Kimchi fries have been on the urban food truck scene for awhile now and my only encounter with these loaded fries has been through my television screen as I salivate over the creation. Lo and behold, one and half days later, Mingle came through with a version of their own: "Our Kimchi Fries begin with skin on & baked fries layered with bulgokee chicken & beef, pork belly and kimchi layered with Havarti from The Cheese Traveler."

Vietnamese Pandan Waffles

No, that isn't a St. Patty's Day waffle. Ever since getting a wafflemaker for Christmas, J and I have been experimenting with an array of sweet and savory waffle creations. Ranging from Korean Pajeon Waffles to Cheddar Bacon Scallion Waffles and the ultimate Liege Waffle, the possibilities have been endless. It was only up until recently that I discovered the use of our waffle iron to make Vietnamese desserts. 

As I've gotten older, I've come to appreciate my culture and its food more and am slowly incorporating Vietnamese recipes into my own repertoire.  My mom tipped me onto a Vietnamese cooking show on YouTube and the recipe below is based on Bep Nha Ta Nau which translate to My Home Kitchen. I came across the waffle recipe from this channel. When my parents came for a recent visit, I knew pandan waffles was something I wanted to make with my mom.

Are pandan waffles a fairly new Vietnamese creation? Mom never came across them during her childhood but we're no strangers to the classic Vietnamese flavors of pandan and coconut milk. No pandas were harmed in the making of pandan extract. Pandan is a floral green grass abundantly used in Vietnamese cooking and has a striking green color when blended. It has a unique fragrant and herby flavor that is subtly sweet and almost vanilla-like. It's most commonly paired with coconut milk in desserts and the marriage of these ingredients is magical. Here's a loose translation of the recipe:

La Mexicana Grocery & Restaurant

Between all the buzz around Lettucegate and the Times Union review, how could we not check out La Mexicana Grocery & Restaurant. Lettuce aside, what was really on our radar were the beef tongue tacos. J has become a pretty adventurous eater with recent introductions to chicken livers, pigs feet, and balut. I on the other hand am no stranger to offals; it's always been part of my culture growing up and it's fun sharing these experiences with J now. 

For the most part, a lot of our Mexican dining experiences take place at the family restaurant at Leon's up in Saratoga Springs. But not all Mexican dishes are made the same so our lunch trip didn't quite seem like we were cheating on Leon's. Don't expect a fine dining experience at La Mexicana; it's a run-of-the-mill joint in appearance but with down-home authentic Mexican flavors. The menu is small and simple and remarkably affordable. How can you pass up on $2 tacos?! At such a steal, J and I decided to go for a flight of six tacos--one of each kind--with a pork tamale for good measure (another steal at $2.50) accompanied by a glass each of horchata and tamarindo agua fresca (also $2 each!). Horchata is a specialty drink made with rice, sugar, cinnamon, and vanilla; think iced chai latte. Tamarindo is made with tamarind (a pod-like fruit also used in Asian cuisine and a very familiar flavor to me). This light, refreshing sweet and sour drink was the perfect accompaniment to our tacos. I'd come back just to have a gallon of this stuff. 

Umana Brunch

Neither two feet of snow nor snow emergency could stop us from Sunday brunch. It's been awhile since J and I have ventured out for a late weekend morning outing. Our last brunch trip to New World wasn't up to par to our norm so we decided to give Umana Restaurant and Wine Bar a go. Umana also happens to be open later than most brunch places (11:30am-3:30pm) and perfect for us since we usually get a later start to our day than most people. 

I drive by Umana almost everyday and have been intrigued by it since its renovation days. Umana's menu is inspired by global flavors and just what we needed to brighten our day from this dreary winter weather. Its brunch menu is small but spans many breakfast standards including fritatta, quiche, french toast and crepes all with an international twist. You'll find sweet fillings such as spiced mango chutney and cardamom honey sauce and savory ones like African spiced shrimp and salt cod in the egg dishes. Two brunch items stood out to us the most: the hash duet and pork belly omelette. 

Saigon Spring

It's no surprise that J and I are pho-natics. While Kim's Vietnamese is usually our go to for pho noodle soup, Saigon Spring excels at other classic Vietnamese dishes. My parents weren't able to come down for Tet, the Vietnamese Lunar New Year, so I wasn't able to get my share of homemade traditional foods. I had a hankering for bun thit nuong (grilled pork with rice noodles) and they make the best version of this dish up in Clifton Park. The pork is a great balance of sweet and savory with fragrant flavors of lemongrass, fish sauce, and garlic and grillled til there's a nice fatty char. Nothing is more disappointing than dry, overcooked pork but here it is juicy and mouth-watering good. But at the last minute, I had a change of heart and decided to celebrate New Year's with something more decadent. 

Another favorite dish that I use to get as a kid but haven't had in ages was mi xao don aka crispy noodles. While this dish is mostly Chinese influenced, it is a popular dish at Vietnamese restaurants and would be a special occasion dish to order. What better way to celebrate a holiday that is shared among Vietnamese and Chinese cultures alike. Saigon Spring's version is a seafood medley called do bien xao xa made with a lemongrass sauce. A bed of crispy noodles is covered in an array of giant plump shrimp, scallops, and mussels sauteed in sweet and spicy sauce with hunks of peppers and onions. It's a messy dish as you try to maneuver getting shards of crispy noodles into your mouth but the sauce softens some of the noodles creating a fun mix of textures. 

The Cheese Traveler

For whatever reason, growing up in Canada the only kind of cheese that was around my house were wedges of Laughing Cow cheese spread. My parents didn't grow up with cheese products in Vietnam nor did they ever develop a taste for it here.  It wasn't until we moved Stateside that I got a taste for grilled cheese sandwiches.  As a kid I marveled at the grilled cheese of my friends' childhoods: gooey bright orange slices of Kraft singles melted between buttered slices of Wonderbread. I've since graduated from American cheese and have discovered grown-up variations. 

There's something magical about perfectly toasted bread and melty cheese. Add gourmet ingredients and grilled cheese is taken to a whole new level. After this weekend, I'm pretty sure J and I have found the grilled cheese sandwiches of our dreams at The Cheese Traveler. We're no cheese connoiseurs but you don't need to be to stop by here. The staff are very knowledgeable about their products and happy to educate you about the nuances and origins of the various cheeses. As purveyors of all things delicious, it's no surprise that you'll find a quality grilled cheese sandwich here. All the ingredients are found right in the store. Here you'll find the finest of ingredients from bread to cheese, to charcuterie and even fruit spreads and chocolate bars. 

There are two grilled cheese menus at The Cheese Traveler: the front board is reserved for the day's specials while just around the corner, you'll find the full regular menu overlooking the olive bar and case of cured meats. Anything with duck confit usually calls our name so we got one sandwich from the daily menu (a duck confit and rippleton cheese with cider jelly) and one from the regular menu (The Spicy & Smoky). It's not just the bread or just the cheese that makes each and every one of these grilled cheese sandwiches special but the unique pairing of ingredients. 

Rain Modern Chinese

The flu took me out of commission for a good full week with little to no appetite. Now that I am on the road to recovery and don't feel like death, my taste buds are ready to tackle everything in sight. What a better come back to the dining scene than a little bit of everything with dim sum. We decided to check out Rain Modern Chinese, crossing off one of many new local eateries from our 2014 to eat list. 

If you've ever been to Shogun, its sister establishment located just around the corner, you'd be familiar with its modern and chic decor. The same atmosphere is echoed at Rain and the sleek renovations from a former clinic to contemporary restaurant is very impressive. We appreciate a beautiful space but the food is where it's at. Dim sum is only served on the weekends and we wanted to take advantage of that. Greeted by the owner himself, Mr. Lee made sure to tell us that since dim sum here is made to order, not to order too much at once so our food wouldn't get cold. Mr. Lee doesn't know how much we can eat in one sitting. 

Flavors of India

Another Indian restaurant on Washington Avenue? There is no shortage of chicken tikka masala on this corner of Lark St-Washington Ave-Central Ave. But having eaten at each of these Indian/Pakistani establishments (hello lunch buffet!), not all are made the same. Indian cuisine can be just as diverse as Chinese or American food, varying from region to region. Flavors of India embraces this diversity by featuring traditional Indian cuisine from North to South, East to West and most uniquely a fusion of Indo-Chinese food. 

It was intimidating stepping into an empty restaurant but putting our skepticism aside, we went for it and couldn't have been more surprised by the flavors we encountered. It was a chilly Monday night and we chose to warm up with cups of milky chai tea. We knew we were in for a treat when we were greeted by comforting aromas of earthy cardamom and warm cinnamon, none of that pre-mixed commercial tea bag crap. It was a good sign for things to come. 

Albany Distilling Co.

This visit was slightly different than our normal outings, inasmuch as food wasn't really involved and there was a cat.

We visited the Albany Distilling Co., which bills itself the first legal distillery in Albany since the prohibition era. Currently, they offer 3 types of whiskey and a rum batch.  We were informed that the next batch of rum was being aged in whiskey barrels, which sounds delicious so keep an eye out for that some time this January.

The Albany Distilling Co. is a small business that opened not too long ago in 2011.  It's located next to The Albany Pump Station, perfect for grabbing a beer while waiting for a tour. There were only 3 people there when we dropped by, and as far as I gathered that was the entire staff.  The equipment and ingredients, however, were top notch and the distiller knew his field.  Our entire tour took place in a single room, as well as the sampling, where we were shown the ingredients going into the mash (all of the whiskey grains were grown within New York State), different batches in stages of fermentation or aging, and took a couple shots of the finished products.

Top Bites of 2013

Looking over Table Hopping's List of 2013 Restaurant Opening and Closings made me reminisce about some pretty good eats and salivate over those I haven't gotten around to checking out yet. Since the end of the year is a time to reflect, here are our "Best of" lists for 2013: 

Best new restaurant openings: 

• The Hollow Bar + Kitchen: We can't rave enough about this place. It's by far our favorite new restaurant of 2013 and home to the best 518 burger. In fact, J and I both agreed at once that the Hollow Burger was the best bite of 2013 when All Over Albany approached us asking what was our favorite local thing to eat this year: AOA's Favorite Local Foods 2013. 

• La Empanada Llama: Fried edible pillows of heaven. The savory empanadas are just as good as the sweet dessert ones. Don't forget to ask for the green sauce--it's a magical blend of garlic and cilantro that elevates each delicious fried bite. It's hard to pick our favorite empanadas but the spinach and cheese and nutella with banana are pretty awesome. 

• Kim's Vietnamese Restaurant: There's no doubt that we're pho-natics and while we didn't quite see eye to eye with the TU's review, we still stand by that it's one of best pho in the Capital Region, at least from a Vietnamese perspective.