2nd Avenue Deli

 

My heart was nearly broken when I originally heard of the closing of 2nd Ave Deli in New York City. It was a always a stop on our trips to New York and we loved their selection of menu items. We had tried Lindy's but didn't like it and Carnagie Deli served portions that were practically obscene. Both of these other delis were cramped for space and you really felt like you were being packed in for higher profits, where the service suffered and portions were excessive to justify prices. Not so with 2nd Avenue Deli, perhaps because it was off the usual tourist radar around midtown. What a surprise we had in store, when we walked down East 33rd to see it again.

No matter what time of day, 2nd Ave always has pickles for each table. A bit odd with breakfast, but appreciated none the less. The green tomato dill pickles were especially good and the cold cured pickles are always a treat seldom seen on the West Coast, so it was easy to dig right in no mater what time of day.

Normally I wouldn’t consider pedestrian choices like scrambled eggs and potatoes, but my dining companion was very happy with this choice and thought 2nd Ave did a  bang up job with them. We each received a small chocolate egg cream as a sweet farewell to our breakfast order.

For me, breakfast at a Jewish Deli must have a blintz or two involved, so being able to order three, each with a different filling was something I could not pass up. My choices were apple sauce, sour cherries or cheese; no blueberries were offered. No matter, what they did have was wonderful enough and the egg rich blintzes only added to the richness. I’d say I was in hog heaven, but it’s a kosher restaurant.

http://www.2ndavedeli.com/

162 East 33rd St (between Lexington and Third Ave) NYC, (212) 689-9000 | Fax: (212) 689-9001

Osteria Del Circo

Osteria Del Circo is not a three ring circus, but a well choreographed theatrical piece that stimulates the senses almost as much as the menu stimulates the appetite. Waiters waltz through the circular room taking orders, serving meals, balancing trays like the Flying Wallendas balancing themselves on the high wire. The next act follows seamlessly with the busboys juggling dishes, and with slight of hand, filling your never ending glass of water. They were so unobtrusive, I didn't even see them several times, yet my glass was continuously full. The main attraction is most certainly the food, but the decor was smart and the dishes as playful as the decor. The one elephant in the room was Sirio Maccioni, the family patriarch, the man whose inspiration became one of the most well known and beloved restaurants in America, Le Cirque. He was sitting quietly in the corner, dining alone, but was too big a presence to possibly ignore. When I first found the cookbook authored by his wife, Egi Maccioni, The Maccioni Family Cookbook, every single recipe looked authentic and classically Italian, so being able to try several of them at one sitting was an experience I was looking forward to having. I may have only gone to the circus once, but I look forward to going back to Osteria Del Circo for a sublime meal each time I visit New York City. It's better than the circus!

Bread appeared at the table in two varieties, a rustic Italian and a foccacia, both quite good when dipped in olive oil. We were originally served olive oil with balsamic, but they were happy to exchange that for the pure Tuscan olive oil. Cesar Salad at Circo was excellent with a very generous amount of shaved Parmigiano cheese layered on top.

Of all the recipes in their cookbook, I was most interested in trying the ricotta and spinach ravioli for a primi piatti, but since they also had a double pasta option the squash ravioli with foie gras became irresistible. It was pure luck that the soups I had been tempted by in the book were not on the menu, thereby allowing total justification for ordering two pasta courses.

Spinach and ricotta ravioli seem a good test for an Italian restaurant, since they are on so many menus throughout the country, indeed the world. These were exceptional if not the best I have ever tasted, light, fluffy not dense, yet creamy, and expertly hand made. The sage butter sauce was not overdone nor was it over cooked with burned or browned milk solids. It was restrained and refined as one would imagine Egi's recipes for Le Cirque must have been. The squash ravioli with foie gras and a Recioto (a sweet Italian red wine from the Veneto) wine reduction was caressed by the same sauce and was indescribably delicious and rich without being heavy. I savored them as long as was humanly possible, but that wasn't long enough. I wanted more.

Another good test to determine the quality and authenticity of an Italian restaurant is to try their Bolognese sauce. Luckily my partner in crime is not so likely to be adventurous at a new restaurant and orders the more familiar menu items. He selects Spaghetti Bolognese frequently, always allowing me a taste. This particular sauce was very complex and flavorful with a very subtle tomato taste that would indicate long simmering. Pappardelle Bolognese was a big hit.

Rack of lamb is not on the regular menu, so I must assume it was a special for the evening, or I need reading glasses. It was cooked to a perfect medium rare and came with braised Swiss Chard and a delightful frittata of Spaghetti Carbonara. Since Carbonara is a favorite at our house I was happy to try it; now I know what to do with Carbonara leftovers, on the rare occasion when we have them.

Although there were Tuscan options on the menu, the Sicilian Bomboloncini sounded too good to pass on, so it became my choice for dessert. Options of fillings included jam, chocolate or vanilla French pastry creme and it came with a creamy cappuccino mousse that you see in the espresso cup on the plate. Much as I tried, I couldn't help but smile back at the plate they were served on.

Too bad I didn't bite into both filled doughnuts, so you could see the rich chocolate filling in the second pastry. You'll have to take my word on the aromatic coffee flavored mousse; it was better than a cappuccino, but just as rich in taste. Did we order a single scoop of gelato? I don't think so, but out it came on another very playful and architectural set of dishes, a bowl and plate.

Biscotti were excellent and another gift from the restaurant staff, or perhaps the Maitre d' Mauro Maccioni. We had a chance to talk to him for a bit as he was going from table to table, much as I suspect his father did at Le Cirque, building up rapport with his customers and developing relationships with regular clients. Not being one to hold anything back, especially a compliment, I told him that although I own every single Lidia Bastianich cookbook, and value each and every one of them, the first Italian cookbook I usually recommend is the Maccioni Family Cookbook because the recipes look so traditional and delicious. Although I enjoyed the comp gelato, biscotti and dessert wine, being able to eat at Osteria Del Circo was a reward in itself. What a memorable meal, like a circus parade dancing across one's palate!

http://www.osteriadelcirco.com/index2.htm

Junior's

Perhaps the original was in Brooklyn, but this Junior's was in the belly of Grand Central Station. Who would think to look for food at Grand Central? It was merely a fluke that we even found this outpost of the Junior's branding. It was surprising to me that they had a shop devoted exclusively to bakery items, because I knew of it only as a restaurant. I had no knowledge then that Junior's makes "The best cheesecake in New York" . Having walked by it 3 times already, I just had to break down and buy a piece of cheese cake, to take back to the hotel.

The selection was mind boggling. Besides the regular cheese cake, they had raspberry swirl, pineapple, strawberry, chocolate swirl, and one that had a mountain of chocolate frosting on it. Most interesting and unusual were the hybrid cake / cheese cakes. The devil's food cake and plain cheese cake combination, with chocolate buttercream frosting and shaved chocolate, still sends shivers up my spine when I look at this photo. The carrot cake / cheese cake combo with buttercream frosting only makes my knees weak. Then I saw the red velvet and carrot cakes and almost walked away in frustration. How could one choose?

My inner struggle between buying what I really wanted vs. buying the least of all the evils lurking behind the counters, came to an abrupt halt as I walked out of the shop. During a momentary panic of  indecision I bolted, but then I turned. Standing before me was the only case I had yet to memorize. I rushed back in, before I could change my mind again, and ordered the smallest item in the shop for myself and a slice of the raspberry swirl cheese cake for my husband. With purchase in hand, I rushed back to the hotel and along the way, purchased a carton of milk.

  

The Tuscan brand milk was better than I've had in a long time, so I recommend it. I decided the red velvet bunt cake with only enough cream cheese frosting to fill the void, was probably my healthiest bet, but who really knows? About the cheese cake; I wish I had a Junior's in my neighborhood.

Junior's Website

Retail Bakery Grand Central Station Main Concourse near track 36 New York NY (212) 692-9800 Monday-Saturday 6am-10pm EST Sunday 8am-8pm EST

Red Flame Coffee Shop

This diner had no real charm, frazzled but polite and efficient waitresses, speed lightening service, and the best priced meals in the area. No wonder it was packed. Only trying one item, I'm no expert, but I liked this place. It appealed to my sense of thrift and efficiency.

We had passed by this place on many an occasion, because it was only 3-4 doors down the block from our hotel. It made no impression at all, except that it had no visual appeal, but was usually full. Nova lox and bagels are perpetually on my "must do" list for NYC, so off we went in search of an alternative to breakfast at the hotel restaurant. You may not think of lox and bagels as a "breakfast of champions", but I'm willing to eat it any time of the day or night.

We were staying at another hotel this trip and found no place we wanted to try. Since we were running out of time for an appointment at the New York Yacht Club, we headed for Red Flame since both are on 44th St within a block or so of one another. The breakfast rush must have just ended because we were immediately seated. Once I saw lox on the menu I had made my selection, called the waitress over and placed the order. Within 5 minutes, our plates were set on the table. Could someone have ordered Nova lox and an order of french toast 15 minutes earlier and walked out 10 minutes ago? I have never seen service that fast, before or since.

I had no great expectations for a Nova plate costing $9.95 after having them many times for $12-$14. The cream cheese single serving container was no surprise; bagel, plain, no seeds; iceberg lettuce, predictable; beefsteak tomato and red onion ring, adequate; no capers, expected. But what a delight it was to find "melt in your mouth" Nova lox in generous proportion on that plate. Okay, I did have to ask for a second helping of cream cheese, other than that, Red Flame really delivered.

(212) 869-3965
67 W 44th St #1 (between 5th and 6th Ave)
New York NY

Maxie's Delicatessen

If you think quantity is more important than quality or are a member of the "clean plate club" with the girth to prove your affiliation, then Maxie's Delicatessen is the perfect place for you to scarf up in New York City. We discovered it on our way back to our hotel from the theater. It was raining, so we skipped the menu in the window and walked in, since we saw a few tables available. We were hoping to find a deli and this one was in the right place at the right time, but perhaps we were not.

It seemed at the time that the price for the cheese blintzes was a bit high, but since we were so close to Time's Square, we were willing to "pay the price" for being in such a tourist driven location. The three cheese blintzes were the size of a modest Midwestern town and the fruit garnish could have easily fed a family of four. I call it a garnish because I don't recall even seeing it mentioned on the menu. The food was fresh and not the best, but certainly not the worst that I've consumed in my lifetime. If you're a quantity eater that embraces your style, then Maxie's will certainly be a good choice. The rest of us may be better served elsewhere.

723 7th Ave (At 48th St)
New York NY 10019
Phone: (212) 398-1118