BRGR is a burger joint that has been popping up all around NYC. I just happen to work near BRGR and one day for lunch I headed out to fill my hunger. BRGR has the open viewable grill. That means when you go into BRGR you leave smelling like BRGR. All grass fed meat with a choice of bun, I went whole wheat, but they even have the Iceberg lettuce bun for you carb watchers or gluten free eaters.

Ok the burger itself was pretty good and really hit the spot. It was a good size burger. I added onion hay on the side for a couple bucks but for a burger joint it’s not the cheapest burger. It did fill me up however, there are many times I go to burger joints and need to buy 2 burgers because 1 is just too small. I liked it enough to go back.

OK, that’s a big lie.

That really only took a day and it’s been 30 since our last post. We’ve been busy. Who hasn’t? It’s no excuse but it is the unfortunate reality of the current thing we call “life”. I don’t want to get too deep here so let me back out into why I am writing this post. Last year we tweaked our stories a bit bringing you more of our travel adventures than our strictly food finds. You seemed to like that and we have been thinking about what it means for the future. In fact it straight up stopped us from posting with our normal frequency.

We’ve been busy thinking. With this new approach we’ve planned a bit of a relaunch to Forking Tasty. Dinners will continue but with a little less frequency and a little more collaboration from the people we’ve met over the years on our travels. The longer form stories about travel will continue. We’ll talk food, places and the people we met giving you mini travel and tour guides to our favorite spots. We’ll bring back the P.I.E. With series. (People I Eat With). You see a pattern here I’m sure. This blog was started to capture our food adventures. Our supper club started so we could share great food and conversation the way our family did throughout our childhood. 50% of a meal is the food. The other 50% is the people. With that, we’re going to bring the latter 50% back into the fold. Somewhere along the line we lost a little of the “who” when showing you the “what”. Remember, our mission is to bring back Dinner Time which requires food and people. Along with the longer form stories I mentioned earlier, we’ll introduce a few new short form posts. Some will focus mostly on the people we eat with. Others will focus on a single item we ate because of a person or place we visited.

All this new stuff will make it’s debut in June as we officially mini-relaunch. Apologies to you all for the inconsistency and our lack of focus lately. Damn the day job (not really) and winter (really). In the mean time check out the minute-to-minute on our Instagram @forkingtasty.

Not Noma and not IKEA but someplace in the middle. Scandinavian food is tricky. Albeit a bit of a sleeper food trend right now, the cuisine is definitely not for the main stream type BUT then again, when have we ever been mainstream. We plunged right in identifying the game meats immediately. The above rare and tender saddle of venison medallions sat in a rich and smooth sauce that had both a sweet and earthy taste simultaneously. The slow roasted cipollini onions contrasted well with the meat and the sauce making for a nice full bite. It’s always a good sign when you are looking for a piece of bread to smear across the plate once you finish the big stuff.

A small identity crisis gave the ambiance a weird feel as this restaurant is in the back of a boutique hotel that is decorated both in the modern, urban, industrial feel and the 80′s white table cloth motif. More of a topic of conversation than a draw back. The end of the night came with one small disappointment. Traditional Swedish coffee, a more strong and burnt taste, was removed from the menu because American palettes couldn’t handle it. A shame because if you’re going to try something different, and Nordic cuisine definitely is, go all the way. Hopefully Plaj brings it back for those of us looking for the full scano-experience.

Easter was the perfect opportunity to try a long awaited meat dish. For some reason I’ve been looking for the time to make braised lamb shanks for about a year. After doing my recipe research I settled on a braising liquid of red wine and beef stock. I started the pot with the standard carrots, celery and onion but added in some lemon zest and marjoram for a little freshness. Before I sent the shanks to braise I seared them off with some salt, pepper and spanish paprika hoping that smoked flavor would come through just a touch in the meat once done. Three hours later I had fall off the bone (Almost. You don’t actually want the meat to fall off the bone for aesthetics and portioning.) shanks ready to be devoured. The final step was the orzo and sauce. I split the braising liquid in half. The first half was reduced down to make up the sauce. The other half was used to hydrate the orzo. The result was an epic-ly awesome, rich like Helú, tender like Elvis, lamb shank mixed with a flavorful and soft orzo. Thank you easter bunny. Bock. Bock.

As many of you know, I live in New York City and to say the least this town turns into a green t-shirt, stumble walking, puke corner, train rowdy, loud voice hell on earth by 11am on St. Patrick’s Day. I’ve never been quite sure when this holiday got so ridiculously out of control. How it turned into an excuse to get hammered before noon on a weekday I can’t seem to understand. I guess I’ll chalk that up to the overzealous, freedom fancying, American spirit. Give us a centimeter and we’ll take a yard. The fact it falls on a Sunday this year will only make matters worse. So, to combat this foolishness, we thought we’d bring some food options into the mix.

We’re not saying don’t go get drunk. By all means start the day with two Irish car bombs and a Guiness, vomit on yourself before the work day ends and blackout on the late train home waking up in Ronkonkoma at 3am. Good luck in your Monday morning meeting. You all know, having a little something in your stomach while you imbibe copious amounts of alcohol buffers the spinning room by at least a few hours. We think there’s no reason why that food shouldn’t be better than most of your weeknight dinners. Hell it’s a holiday after all, treat yourself. With the rise in popularity of the Gastropub we didn’t have a hard time finding some watering holes that also gave your tastebuds a workout. Below you’ll find our top 10 picks for our favorite gastropubs in America. We’ll first drop our fav 5 in NYC and then complete the list with 5 out of state gems that are always on our hit list when traveling. Enjoy the list and this year practice some chewing instead of practicing how to keep that flap in your throat open while pouring beer down it.

10. Resto and The Cannibal

This pair of restaurants are connected. The latter of the two is a beer forward space that focuses on sandwiches and small plates. After you pass through a 15 foot hallway of beer coolers you arrive at the small bar that is usually full up. Resto on the other hand is larger but less a pub feel. That said, the same beer is available but the food choices are more abundant. When I last visited I was with five of my buddies and we were man handling a whole goat done 8 different ways. Their whole animal format is an incredible experience that I highly recommend. The above image, goat leg, is half of our fourth course. The other half was the shoulder.

9. Allswell 

In the heart of Williamsburg, smack on the pre-park part of Bedford Ave., you’ll find this neighborhood spot usually with the door open. With a hefty beer list and an equally crafty menu (See what I did there?) you’ll be able to snack yourself straight into tomorrow. Start with the ricotta and bread and a few deviled eggs. Don’t miss the duck angolotti. Share it at the table. Finish up with a pear and ginger pie to go with your Buckin’ Branca, one of their signature cocktails.

8. The Breslin 

This is a great place to start your St. Patrick’s Day because they have the best Full English Breakfast in Manhattan on the menu. April Bloomfield knows her pig so she’ll set you up with some perfect pork lube for the rest of your booze-o-rific day. The Breslin is not a bad place to end your St. Patrick’s Day either being that the gastropub is located inside the ACE Hotel. If you had the wherewithall to book a room the day before or just after you finish eating that English breakfast you’ll be psyched when you find yourself face planted on the rear window of a cab heading towards Grand Central.

7. DBGB Kitchen and Bar

Daniel Boulud knows how to run a restaurant. That’s not the reason you are coming here. You are coming here for two bigger and very specific reasons. One, The Beaujolaise sausage. A pork, mushroom, onion, bacon and red wine link that is so juicy and tasty that you’ll want to line up 3 more before you get half way through the first. Reason two? It’s actually three. His Menage a Trois is a plate of all three signature burgers with the works. That’s right, a trifecta of juicy, meaty goodness for you to share or savor all your own. The Piggie is a 6 oz beef patty topped with house made bbq pulled pork, jalapeno mayonnaise and boston lettuce on a cheddar bun. The Frenchie is another 6 oz patty with confit pork belly, arugula, tomato-onion compote and morbier cheese on a peppered brioche bun. The third and final is the Yankee. A beef patty with iceberg lettuce, tomato and vidalia onion on a sesame bun. Vermont cheddar and crispy bacon may be added. Add both. Be happy.

6. The Liberty 

This spot is your midtown hit. Just above Herald Square, this large space is run by Australians. The menu has the usual pub feed but the standout secret is the Ten Dollar Dog. A reuben style-cornedbeef with Russian dressing, pickles and sauerkraut. Mix that with one of their New York crafted specialty cocktails and you’ll be off the the races.

5. Alla Spina (Philadelphia)

Mark Vestri is slowly taking over Philly. With this gastropub he mixes Italian roots with seemingly random ingredients that make surprising, perfect mashups. The pheasant ragu poutine is particularly interesting. Belly up to the bar for the best experience. Graze on snacks as you sample from the amazing beer selection on tap.

4. The Publican (Chicago) 

Paul Kahan knows what he is doing. Any of his restaurants are amazing from food to design to service. Avec and Blackbird were my favorites until I managed to squeeze in a late meal at The Publican, his first of the dynasty. Among other amazing dishes I had a beef heart that changed my life. Who would give beef heart much of a thought other than “It’s weird. Let’s try it”. Push that from your mind. I’m not sure how he does it but the y manage to make this heart taste like a slow braised piece of meat. Then they slice it nice and thin so it almost melts in your mouth. Next time you are in Chi-town get to The Publican. Over order and taste the magic they create.

3. Hog & Rocks (San Francisco) 

This is a brilliant concept and a high recommendation from Chef Ben Long. He finds himself here often enough to recommend it as the perfect Sunday afternoon. Test your sobriety with blind tastings between the serrano ham and the proscuitto. Rinse between bites with their 8+ plus oyster selection.

2. Joe Beef (Montreal)

You’ve heard about it. It sounds like a ton of hype. Stop thinking. Just go. Every good eater city has one. Portland has Beast. San Francisco has State Bird Provisions. New Orleans has Cochon. Joe Beef is Montreal’s. Read the menu and the wine wall and you’ll understand. Read their cookbook and you’ll be enlightened. Try and sit in the garden (Between May and October unless you are a masochist.) Ask for the tour of what’s growing. Make sure to order some beef but try some simpler things like the sautéd beans and the tomato salad. Everything is done with such love and knowledge that each bite feels like a Harvard education taught by Adriana Lima.

1. Irving St. Kitchen (Portland)

Not technically a gastropub but it’s hard to say what is and what’s not in Portland. The enormous four sided bar screams pub to me. A huge beer and signature cocktail list will keep you deciding for a solid 15 minutes. While you contemplate order the county ham with buttermilk biscuits and red pepper jelly . Also get Mary’s organic fried chicken with smashed potatoes, collard greens and country gravy. And, just for good measure throw on the bourbon glazed porchetta with braised red cabbage, green cabbage slaw and pepper oil. Pray they have the ribs pictures above on special and then place your drink order. I promise that will set up up perfectly.

To close this list, I hope your St. Patrick’s day is a winner filled with just enough alcohol to keep the eternal buzz while your taste bids and stomach partake in this years festivities through a few of the above suggestions. If, somehow, you still wind up stranded at the end of the LIRR or Metro North train line, don’t call us for a ride.

Taco Bell – Doritos from Anthony Anello on Vimeo.

Doritos Taco Bell has been a getting great reviews for a while now but I have never tried it. Taco Bell is not my choice typically for a quick snack or meal. They just came out with the Cool Ranch Taco so I figured I have to try this. Is it really that good? Check the the short video and you’ll see.

I could live here.

That’s what I thought after my first visit to this city. Each subsequent visit always reenforces this desire. Barcelona’s bright culture, food, architecture and people can’t help but become infectious. In Barcelona the creativity is loose, curvy, spontaneous, random and risky. Spain as a whole is creative, partially a bi-product of a country that’s seen it’s share of strife and hardship, with everything they do. With a different flair than Italy and a slightly less structured approach than the Dutch, the Spanish have cultivated a culture that emanates energy, passion and excitement for life. Barcelona is the modern Spanish city that best allows visitors to embrace and experience this. I recently spent a solid week in Barcelona enjoying the 60 degree December weather, eating the freshest seafood around and finding creative inspiration in every building, museum or meal. Below is the hit list.

The Bites

Enrique Tomás Pelayo: The tourist trap of ham BUT in Spain it matters none because it’s still better than anything you’ll eat at home. Worth the stop if just to take a picture of yourself surrounded by 4 walls of hanging ham legs. Pick one of the curated menu items and have a break before heading back into your shopping frenzy.

Mercat de la Boqueria: One of the largest and oldest markets in Barcelona, Boqueria is right off La Rambla, the city’s main walking street. Head straight to the center where you’ll find more seafood species than you knew existed. Fresher than you can ever imagine, the selection is going to make you wish you’d rented an apartment with a stove so you could cook up the daily catch. On the way out grab some fresh cut fruit from one of the produce vendors and resist the urge to belly up to the tapas bar. They claim it to be one of the best but we found it to be more of a crowded, tourist stop than an authentic and relaxing snack break.

Forns Del Pi: Breakfast in Spain is simple. Grab a cafe and croissant at this patisserie just off La Rambla near the Barcelona neighborhood El Ravel. If you love orange juice, like I do, add a fresh Valencia juice to your order. A deeper orange than you’ve ever seen and the taste is fantastic.

Pastisseria Safont
: At some point you’ll visit Park Guell, Antonio Gaudi’s largest gift to the city. On the way back to the metro from your explorations, stop for a gimmicky, oversized, merengue bestowing the namesake of the parks creator.

Supan: A simple and delicious pastry shop. Get a bag of mini chocolate croissants and carry them with you as you explore.

Cervecería Catalana: If you are looking for the fanciest of tapas bars this is the spot. Most hotel concierges will point you here. They have all the classics done with contemporary twists and plating. It’s a little touristy but worth the experience. Double up on the veal it’s perfectly tender.

Tapas 24: Go here as many times as possible. Everything is amazing. Their signature bikini bocadillo is ridiculous. Serrano ham, cheese and shaved black truffle between two sliced of toasted bread can not steer you wrong. Also recommended is any seafood in a can. It’s a Spanish speciality. They have some of the best and they will not break your bank. Chase that with a ham plate and a clara lemon (beer and lemon soda) and you’ll be ready for siesta.

Nueve Reinas: A nice reprieve from Spainish cuisine and a quick trip to Argentina makes this spot worth a meal. A high end, white table cloth experience provides all the Argentine cuts you’d expect accompanied by some favorite, Spanish sides namely, tomato bread and fried egg french fries.

Joséphine: A french bistro done Spanish style. On Thursday and Friday you might even be able to catch some jazz. The menu contains standards that are tuned up with some comforting twists like the grilled pork and zucchini. Be sure to test the desserts. The assortment of mini pies makes for a nice finish.

Mercat de La Concepció: A walk through this market is necessary. Bigger than Mercat de la Boqueria it even has a full, proper, supermarket below the stalls.

Can Majó: Located in the tip of Barconoletta Can Mejo delivers on two things very Barcelona, fresh fish and amazing rice. Combine them together and you have the house special, Paella Mejo. Peruse the iced fish table before sitting down to see what interesting types of fish and shellfish they have on special. Be careful though, some of those items can get expensive. I was tempted to try the barnacles but after explaining that the’re harvested by hand picking them off the rocks in between giant waves I realized the per pound price was equivalent to a BMW lease payment.

Kapadokya: The city has a huge Turkish population and the food, especially in El Ravel, reflects this. Our favorite was across from our first hotel. Late night, snack or early morning the donor is always ready for slicing.

Cal Pep: The best tapas bar in the city hands down. The food, the ambiance and the people all rock. 18 seats max, no menu and the kitchen behind the bar makes for a tasty, entertaining meal of meals. More on this below.

Restaurant in the Ciutat Hotel Barcelona: This sub-teranian spot used to be Colors restaurant. With the facelift of the hotel the restaurant was changed as well. It’s a modern space that serves classics ranging from tapas to Catelonian entrees. It’s a great lunch stop after the Picasso museum.

The Rest

Stay

Barcelo Raval: A newer hotel in the El Ravel neighborhood. We found the location and the decor to be awesome but the service was a bit hit or miss. Regardless the location is perfect for bar hoping and late night snacking and the price is right for the modern luxury you are getting. The lobby doubles as a singles club on many of the nights. They serve a range of cocktails and usually have a progressive DJ spinning in the corner.

Hotel Claris: A more expensive but luxurious hotel than the Barcelo located in the XXXX district. The rooms are outfitted with art, automated lights, automatic shades and bidets. The hotel has a great roof bar and is finished with leather and wood details. To add to those accents the rooms smell like an oaky, leather musk making it a pleasant mix of haberdashery and sauna.

See

Passeig de Lluís Companys: A promenade in the Ciutat Vella and Eixample districts with an amazing arch at one end. A fun walk to a different part of the city you may not ever see otherwise.

La Sagrada Familia: Gaudi’s yet to be finished masterpiece, this church is an amazing testament to his architectural style. It’s monolithic stance is undeniably incredible. A must visit for any Barcelona trip.

Parc Güell: This is like a kids play ground. Gaudi uses many different mediums through out the large park grounds that invite you to explore and discover the nooks and crannies of his design. The subway is the best way to get to this spot but be prepared to walk up hill a bit before reaching the front gates.

Casa Batlló: Another Gaudi design building, the roof and attic are the main draws here. Fantastic, sprawling views of the city can be witnessed from the top. Be sure to catch the apartment on the way down. It gives a good sense of what living in a Gaudi designed building with everyday practicality would be like. It also shows that for all his acclaim, he intending to build structures for everyday use not just spectacle.

Museu Picasso: This museum is located in the El Born neighborhood is well worth the trip. Part of Articket, which is a great deal which gets you into six museums, the collection is amazing and chronicles Picasso’s early life through superstar. The old building the collection is housed in juxtaposes modern steel and glass creating a double art experience.

Shop

Vinçon: This shop is full of design products that fit anyone’s budget. From giant champagne cork stools to modern lighting to kitchen accessories, Vincon has it all. It runs an entire block. Be carful you don’t blow the whole afternoon poking around. Trust me, it’s possible.

The Map

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The Stories

Hookers and Doners

The El Ravel district is still in transition from what used to be a junkie, pimp filled ‘hood stretching from the docks to the middle of town. In recent years there has been a gentrification but like any other city in urban renewal it takes time. Some call it grit and some call it sketchy. Either way it gives you a sense of being a local but forces you to keep your wits about you. That feeling started when our cabbie from the airport told me not to pay him until inside the hotel. He didn’t want anyone seeing him accept cash. Later that afternoon on a walk home from La Rambla we poked through the alleys of El Ravel discovering many Turkish and Muslim shops. From cafes to fruit stands to butchers the business’ were ethnically non-spanish. In one alley we happened upon a prostitute starting her evening. A few blocks down another with her pimp. Clearly the gentrification had not been completed. A couple blocks later, standing next to our contrasting modern hotel we decide to rest before dinner. Looking out from the 12th floor of the hotel, El Ravel was sprawled out before us growing dimmer and dimmer until the twinkling lights took over.

A few hours later, hungry and ready to explore, we dressed for dinner and chose a local spot recommended in a lot of our pre-trip research. The alleys were thinner at night some how and as I looked at the map on my phone it directed me down a tiny street. Seconds in we realized this was a bad turn. Littering the street were prostitutes, pimps, johns, dealers and addicts. Although, that last one is an assumption. Luckily, they were not interested in us at all but it made the spider senses tingle enough to abandon the search for the restaurant and find a place on a main street that was well lit.

The next morning we explored the neighborhood again settling in for a doner kebab at one of the Turkish spots. As the week passed we discovered more cool spots from bars to restaurants to shops. We stopped in for a few more kebabs along the way and slowly, the seedy element started to become less frightening. Even less noticeable. In fact, the gentrification turned out to be much like San Francisco’s Mission or NYC’s Lower East Side. It goes to show you how not knowing your surroundings can play on your mind. The moral of this story is to always be aware of your surroundings but not to abandon exploring because of one bad turn. Had we done that, we might have missed out on some of the best kebabs of our lives.

The Most Real Tapas Bar in Barcelona

Tapas is as much a Barcelona institution as is Gaudi. Catalonia, the region Barcelona is part of has it’s own take on the small plate tradition. It differs from the tapas of the Basque region and San Sebastian in that it’s slightly more seafood based and uses milder flavors than it’s neighbor to the north.

One of the greatest parts of starting this blog has been the global community of readers who share our gastronomic adventures. With this trip, like so many others, once word got out we were quickly introduced to a friend of a reader that lived in Barcelona. Regan was willing to help us navigate the food options. One of her recommendations was Cal Pep, a small tapas bar located off Plaça de Les Olles in the El Born neighborhood.

It was the last dinner of our trip and we arrived around 9pm. The restaurant was simple and narrow. A long bar with just 20 seats ran down the center of the space. All of them were filled. Behind the counter was the entire kitchen. Between the kitchen and counter were 5 men. Two worked the stove as if conducting a symphony orchestra. Two others worked the counter guests like campaigning politicians. Hellos, handshakes, winks and smiles were being dished out as often as food. The fifth man commanded the other four while fraternizing with all the guests. He had a squeeky, rough voice and an overly red complexion. He was on the heavier side. His white chef coat was pulling at the buttons indicating it was out grown since it’s purchase. Thick rimmed glasses made his eyes look larger than they were when he looked at you which he did immediately after we walked in. We’d quickly come to know him as Pep, the proprietor, executive chef and namesake of Cal Pep. He smiled and gestured us to line up against the side wall. He gave me a wink and a nod and then turned back to his conversation with a guest. Minutes later another couple walked in and receive the same treatment. They lined up behind us and I realized the “real” tapas treatment was unfolding.

An efficient system, the line become the order new guests were seated. As we waited we sipped some wine and listened to Pep’s squeaky conversation, the guests interactions with the two waiters and the laughter bursting out from other diners. The few feet from our waiting line to the counter and the four feet to the kitchen made us all feel connected even though we didn’t know anyone else in the restaurant. From time to time, Pep would look up at us and wink reassuring us that we’d soon be seated.

When our seats did come up, Pep again popped out of his conversation and waved us over to two seats. We sat, as we’d later find out, between three french guys in for the weekend and a local couple that came every Friday night. There were no menus. After we were asked what we wanted to drink, one of the waiters asked what we felt like eating that evening. “Fish, meat?”, he asked. We looked around feverishly realizing we needed to pick from plates we saw others eating or ingredients seen in the kitchen. The auxiliration of this made my voice as high as Pep’s. Missus Tasty knew I was a lost cause of excitement for the rest of the night. She smiled and started rattling off some dishes we’d seen that looked delicious. The waiter nodded with each choice. Veal and potatoes, tuna tartare, jamon iberico and tomato bread started us off. Seconds later I saw a plate of sausage served to the couple next to us. I remembered the friend who had recommended this spot mentioned the fois gras Spanish links to be superb. We threw that on the list. We ordered another clara and cava, sat back in our seats and watched the kitchen at work.

Our waiter returned with a plate and started engaging us in small talk. The french guys next to us interrupted, apparently they had been there since 5pm. Before we knew it the six of us were all in a conversation about road trips. The waiter would duck out from time to time in order to serve some food, check on other guests or replenish our drinks but he’d always return never missing a beat in the chat. More food showed up and we dropped the conversation to indulge in the hot, tasty morsels put n front of us. We’d pop back in and out of the conversation between plates. Similar groups existed as I took a look down the bar. The entire restaurant seemed like it was a big party of friends eating a bunch of locally sourced, lovingly cooked food from the party’s host, Pep. Our cups were never empty and we were never asked if we wanted another drink. It just kept coming. Sometime it was from the waiter, sometimes from the three french guys and sometimes from Pep. It all added to the atmosphere of the restaurant. We started speaking french, then spanish, then back to english. A dish occasionally showed up on the house. This whirlwind of food, drink and conversation continued until the line for seats had vanished and the front door was locked. 10:45 and the restaurant was not seating anyone else BUT those of us inside kept partying. Realizing this happened every night made me even happier. We concluded our evening by bidding farewell to the french guys as they moved on to their next bar, ordering the Spanish version of a creme brulee and letting our waiter tell us stories about his kids. The restaurant was emptying out. Pep went for a cigarette break. The chefs started neating up the kitchen. The night was almost over but not without one last conversation. The chefs started to discuss something that caught our waiters ear. He jumped in their conversation and then pulled us in. They asked Missus Tasty were she was from and they didn’t mean New York. It turns out one of the chefs was from India and was inquiring about Missus Tasty’s roots. Laughs and smiles materialized as we discussed everyones origins, family and how we all wound up in this tiny little restaurant in Barcelona.

Pep finally called it a night and we soon followed. We headed back to our hotel having completed one of the greatest culinary experiences of our lives not because the food was amazing, although it was. What I am always searching for is that feeling of home. What I create with my Supper Club amongst total strangers is the feeling of friends hanging out, sharing some food and talking about what’s on their mind. Cal Pep does this same thing. The Meatball Shop does this very well also which is why when I heard Chef Holzman claim in an interview that Cal Pep was one of his inspirations for their restaurants it all made sense. The ability to create that atmosphere night after night is an amazing feat of business. It made our last night in Barcelona that much more memorable falling deeper in love with the city that already owned part of our hearts. You know what, maybe I could live here after all.

The Pictures

Mercat de la Bocaria

El Ravel Neighborhood

Parc Guell

La Sagrada Familia

Veal and pulpo Tapas at Cervecería Catalana

Casa Batlló

Risotto at Josephine

The goods available at Mercat de La Concepció

Jamon Iberico made from the famed black Iberian pig

Flamenco. A must when in Barcelona.

Paella at Can Majo

The cat sculpture in El Ravel

Fois gras sausage on white beans at Cal Pep

A very good choice for a burger would be at Clarke Standard. One of the things that makes them a little different is the grilled buttered bun. I’m a huge fan of that and it is starting to catch on at other burger shops. The other great thing about Clarke Standard is around the block from my job. I have a feeling this will be on my list whenever I head out for lunch. This burger is in the same burger class as a Shake Shack burger. Clarke Standard use only 100% USDA verified, hormone and antibiotic free Natural Angus ground every day using a wide-gauge plate for a loose-textured patty and a juicier, more flavorful burger. Check out the juices for yourself.

7 courses and counting

Every once in a while the timing works out so we can share a kitchen with some of our closest collaborators. Two weeks ago I found myself in the kitchen with long time friend and chef, Ben Long. His recent trip to Italy and my heritage spawned an idea to create a traditional Italian feast served in the traditional Italian sequence. More on that down the page a bit. With the help of a few specialty items Ben smuggled back from his trip, some surprise ingredients brought in by John “Chu” Churillo and a morning trip to the Asian farmers market in San Francisco, we were prepared to do my namesake some solid justice.

For those who are unfamiliar with our dinners, Forking Tasty’s Suppers is our attempt to bring back dinnertime by seating a bunch of strangers around a table to share some food, conversation and laughter. For this one we flew out west to spread the love at SPICE Supper clubs 8-seat chefs table.

As each guest arrived they were greeted with an immediate sense of home. From the wooden gate they walked through to enter the space, through the softly lit garden and up the stairs into the victorian foyer, each guests arrival procession prepared them for the homey atmosphere that awaited them in the dining room. As the first guests sipped their welcome drink waiting for the remainder of their dining partners to arrive, the kitchen was busy preparing the antipasti for the evening. A roasted cauliflower and chi chi bean salad (above) was presented along with an all Italian cheese plate and charcuterie board. Some of Ben’s prized 25 year old balsamic dotted the cheese adding some rich decadence to the already creamy cheese. Ricotta and honey crostini along with a simple roasted, cherry tomato crostini filled the remaining available table space. The calamari and olive salad rounded out the antipasti barely squeezing itself on the over packed table.

With a good base in their stomach’s our guests loosened up and the table began to feel like old friends rather than new strangers. The fruscati we primed them with upon arrival helped that as well. As Kelly and Nissa, our front of house-people pleasing hostess’, poured our second wine the kitchen was busy plating the second course. That afternoon we had meticulously paired our menu with a series of Italian wines that best represented each course. The Tuscan wild mushroom soup was paired with a crisp bianco d’insolia to counteract the rich, bold, earthy flavors in the mushrooms and broth.

Soon after the soup we started with the first part of our pasta course. A wild english pea & lemon papperadelle pasta was finished with some aged cheese straight from Parma. Another of Ben’s vacation grabs. The simple lemon and oil flavors paired perfectly with the Mueller Thurgau made in northern Italy. A crossing of riesling with madeleine royale grapes brings a complimentary sweetness to the palette after each lemony bite.

The second pasta was a homemade osso bucco & ricotta ravioli with an onion lambrusco sauce. The light but rich pillows were made by my new friend and Ben’s long time bud John Churillo who, by the way,  not only was lending a hand this evening but brought his “A” game pushing Ben and I to step it up. The ravioli, of course, was paired with a Lambrussco to emphasis the sauce’s main component and allow some of that fizz to be felt on the tongue between bites.

After the pastas we wanted to cleanse our guests palette before the multi-dish secondi commenced. A clean sorbetta with a drizzle of Aperol, a bitter orange, gentian, rhubarb, and cinchona flavored alcohol similar to Campari, would do the trick. Thanks again to John.

Giving our guests a few moments to digest, clense their tongue and chat about what they’ve experienced thus far, allowed the perfect amount of time to finish our cod & mussel fra diavolo. This dish I stole from my grandmother and replaced her traditional pasta and chicken with fresh fish. The spicy sauce on the fish is a bit surprising for it’s contrasting and simultaneously complimentary qualities. The key is to thin the traditional fra diavlo sauce with a little more wine so it doesn’t over power the delicate fish. To add to the thinning but keep a developed flavor I always finish this with a bi-valve. Here I chose mussels. When the shells open and release their liquor it gives the sauce the perfect punch of sea. We served this with a well balanced and clean valpolicella, one of my favorite Italian wines to drink anytime. They mellow out the heat in this dish just enough to need another bite.

John jumps in again with the additional, surprise dish of the evening. Turns out he just returned from a boar hunt. Of course he brought some of this catch for us to play with in the kitchen. He simply roasted the boar tenderloin and finished with a pepper corn cream sauce. At this point our 8 guests were feeling a bit full so we decided to keep the food coming. That’s super Italian in case you thought it was just cruel. In the Italian culture reloading the table after you’ve just gorged yourself is a sign of love.

Sometimes bread and water is all you need. Ok, perform the water-to-wine trick and now we’re set. The simple things are often the most rewarding. At a recent trip to Flour+Water (which I will post about in more detail later) I was reminded of this simple fact. It inspires my personal cooking style and satiates my craving for anything too complex. This fresh bread dipped simply into the accompanying olive oil was so fresh and pure I didn’t need to move through the 5 courses that awaited me. A crusty exterior and a light but soft interior gave me texture and oil absorption perfecting every delectable bite.